Steamed Fish Fillets with Tamarind Glaze

4 white fish fillets (Jon Dory,bream,perch,snapper)
Bunch curly kale or spinach
250g Cellophane or rice noodles
1 tsp grated fresh ginger
2 cloves garlic crushed
Bunch fresh coriander
Lime cut into wedges

For the Glaze
2 tbsp light Soy Sauce
4 tbsp water
1 tsp Tamarind Paste
2 tbsp corn Syrup
1 tsp sugar
1 tbsp rice vinegar
1 tsp cornflour
Few drops sesame oil
1 tsp fish sauce
Few chilli flakes

Layer fish fillets on a flat plate, sprinkle with garlic and ginger and steam for 10 minutes. Blanch the curly kale in boiling salted water for 1 minute then lift and rinse with cold running water. Leave to drain. Boil 1 litre of water, and pour over cellophane noodles. Stand for approx 10 minutes till water is nearly absorbed and noodles are just done. 

Prepare the glaze by dissolving the cornflour in 1 tbsp of water. Add the remaining ingredients in a saucepan, boil on medium heat stirring all the time. Add cornflour mixture to sauce and stir till it thickens. Plate in a deep bowl, starting with a portion of noodles, then blanched kale, then fish fillets then spoon over tamarind glaze. Sprinkle chopped fresh coriander and garnish with lime wedge.