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1
In a small saucepan, cover the tamarind pulp with 1 1/4 cups of water and bring to a simmer.
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2
Remove the sauce-pan from the heat and let stand, stirring occasionally, until the tamarind pulp is softened and broken down, about 15 minutes.
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3
Pass the tamarind through a fine sieve, pressing hard to extract as much pulp as possible.
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4
Discard the fibers and seeds in the sieve.
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5
In a small skillet, toast the cumin and coriander seeds over moderate heat until fragrant, about 3 minutes.
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6
Transfer the spices to a plate to cool, then grind them finely in a spice grinder.
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7
In a blender, combine the ground spices with the coconut milk, peanuts, ginger, harissa and all but 1 tablespoon of the tamarind puree and blend to make a smooth, aromatic puree.
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8
Melt 2 tablespoons of the butter in a large saucepan.
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9
Add the fish bones and cook over moderate heat until the fish on the bones is opaque, about 10 minutes.
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10
Add the scallions and garlic and cook until softened, about 3 minutes.
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11
Stir in 6 tablespoons of the aromatic puree (see Note).
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12
Add the remaining 2 cups of water and bring to a boil, then reduce the heat to low and simmer for 20 minutes.
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13
Strain the stock into a small saucepan and boil until reduced to 1 cup, about 10 minutes.
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14
Cover the stock and keep warm.
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15
In a medium saucepan of boiling salted water, simmer the pearl onions over moderate heat until they are tender, about 6 minutes.
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16
Drain the pearl onions and return them to the saucepan.
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17
Add 1 teaspoon of butter, shake the pan to coat the onions and keep them warm.
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18
Season the fish fillets with salt and pepper and set them, skin side up, on a heatproof plate that fits snugly in a large, deep skillet.
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19
Put 3 balls of crumpled foil in the skillet, add 1 inch of water and bring to a boil.
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20
Carefully set the plate on the foil balls, cover the skillet and steam the fish over high heat until the flesh flakes easily, about 8 minutes.
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21
In a blender, combine the stock with the lime juice, the reserved 1 tablespoon of tamarind puree and the remaining 2 tablespoons of butter and blend until frothy.
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22
Season with salt and pepper and blend again.
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23
Set the fillets in soup plates and pour the tamarind sauce around them.
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24
Stir the mint into the pearl onions, arrange them around the fish and serve.
