Combine the marinade ingredients in a bowl. Score the fish. Place in the marinate and turn to coat.Heat the oil and sauté garlic, ginger and tomato puree for 10 minutes. Add the turmeric, paprika and spring onion, and cook for a further 5 minutes.
Spoon half the mixture into the fish and tie the fish with bamboo rope. Deep-fry the stuffed fish in a wok at 180°C for 5 minutes or until crisp.
Add the hot water and tomato to the remaining stuffing mixture. Cook for a further 5 minutes.
Transfer the fish to a serving plate. Top with the sauce and garnish with coriander.