Step 1

Combine the oil, fish sauce, garlic, chopped dill, turmeric and lots of black pepper in a glass bowl. Add the fish and turn to coat. Cover. Place in the fridge for 1 hour to marinate.

Step 2

Meanwhile, to make the tomato jam, combine the tomato, onion, ginger, sugar, vinegar and chilli in a medium saucepan over high heat. Bring to a simmer. Reduce heat to medium. Simmer, stirring occasionally, for 35 minutes or until reduced and jam-like.

Step 3

Heat a large non-stick frying pan over high heat. Add fish mixture and cook, turning gently, for 5 minutes or until cooked through.

Step 4

Warm the bread following the packet directions. Top with spinach and fish. Drizzle with tomato jam and sprinkle with dill sprigs.