Begin to boil some water in a wok so it's around halfway up the sides, or so it sits just below the steamer as it sits upon the wok. Take the base of the steamer and lay out all the lettuce leaves so they cover the base completely. Lay the basa fillet upon the leaves in the centre.

Steam the fish for five minutes then add the spring onions, sliced garlic, chilli flakes and mix together the tamarind sauce and soy and pour over the fish. Season with salt then return the lid of the steamer and cook for a further 10-15 minutes or until the fish is beautifully tender.

Remove the steamer carefully from the wok and remove the lid. Leave to cool for a couple of minutes before serving. Suggest serving over plain white rice and an extra splash of light soy to taste.