Htamin jin

Step 1: Put 12 ½ oz jasmine rice, 2 ¼ cups water and ½ tsp ground turmeric in a pan, bring to the boil, then cover and cook on the lowest heat for 15 minutes. Turn off the heat and leave covered for 10 minutes. The rice should be cooked through and slightly soft.

Step 2: While the rice cooks, sprinkle 10 ½ oz white fish fillets, such as tilapia or carp with ½ tsp salt and steam or poach it gently for 7–8 minutes, until it is opaque all the way through and flakes easily. Flake it finely and pick out any bones.

Step 3: Heat 6 tbsp vegetable oil and 8 garlic cloves together in a frying pan over a medium-low heat. Fry for 4–5 minutes, until the garlic is light golden, then lift out half the crispy garlic and spoon 2 tbsp of the oil into a small bowl for serving.

Step 4: Add 3 ripe tomatoes and ½ tsp dried chilli flakes to the garlic left in the pan. Cook over a medium heat for 8–10 minutes, mashing, until thick and jammy and the oil shows red at the edges.

Step 5: Stir in 1 tbsp fish sauce and 1 tbsp tamarind paste and cook 1 minute more; it should taste sharp and salty, as the rice will soften it.

Step 6: Tip the warm rice into a large bowl. Add the fish and the tomato mixture.

Step 7: Wearing a food-safe glove, squeeze and knead everything together for 2–3 minutes, until the rice turns an even orange-yellow and starts to hold together like a soft dough. Taste and add salt or tamarind if needed.

Step 8: With wet hands, press the mixture into 8 firm balls or thick patties, squeezing so they hold their shape.

Step 9: Arrange on plates, drizzle with the reserved garlic oil and scatter the crispy garlic on top. Serve with 1 bunch garlic chives, 6 whole dried red chillies and 8 garlic cloves on the side.