1. Heat the pan with oil and toast the belacan until it drys up becoming powdery and emits a strong shrimp fragrance. Remove from heat and let it cool down. Alternatively, wrap the belacan in aluminum foil and air fry for 10 minutes at 180 degrees celsius until fragrant. Let it cool down

2. Blend the ingredients listed in Fresh Ingredients A until they form a smooth paste. If necessary, add 1 tablespoon of water to aid the blending process.

3. Heat oil over medium heat in a pot, then sauté the blended ingredients from step 1. Once the oil starts to separate from the mixture, add the ginger torch flower from Fresh Ingredients B. Continue sautéing for another 30 seconds or until fragrant.

4. Soak the tamarind pulp from Fresh Ingredients C in warm water for 10 minutes. Strain the tamarind pulp water through a sieve and add it to the pot along with the tamarind peels.

5. Chop the vegetables listed in Fresh Ingredients D (aubergines, okras, and tomato) into bite-sized pieces. Increase the heat to high, and once the gravy begins to boil, add the vegetables. Season with sugar and salt to taste.

6. Steam the fish with ginger for about 15-20 minutes until cooked. Discard any excess water from the plate. Add the prepared asam gravy and vegetables to the plate. Bruise some kaffir lime leaves and add them to the curry.