Thai-spiced fish stew

Method

1. Put the fish and prawns in a bowl and sprinkle over the salt. Mix well and set aside for up to an hour.
2. Add a dash of oil to a large pan over a medium heat. Stir in the lemongrass, ginger, garlic, two thirds of the spring onions and the chilli. Stir-fry for a minute until the garlic turns light golden, then add the tomato purée and stir for a further minute.
3. Add the tomatoes, coconut cream and stock, then mix to combine. Stir in the fish sauce, sugar and tamarind, then bring to a gentle simmer. Cook for 10 minutes, then taste for seasoning (bearing in mind the fish with its salt will be added shortly). More fish sauce will add a saltier flavour; extra tamarind will increase the sour.
4. Add the fish, prawns and sugar snap peas, then mix through. Simmer gently for 3-4 minutes more or until the fish is only just cooked through. Remove the lemongrass and discard, then divide among bowls and scatter with the basil and remaining spring onion.