Place a piece of coal on heat.
Take fish fillets on a plate. Add 2 teaspoons chopped garlic, salt, crushed peppercorns, five spice powder, lemon juice and ½ inch grated ginger. Mix well.
Make a space in the center of the fish pieces and place aluminum foil in it. Place the hot piece of coal on the aluminum foil, drizzle some oil on it, cover immediately and keep for 2-3 minutes.
Remove the cover and remove the coal. Place fish pieces into separate foils and seal into parcels.
Heat sufficient water in a non-stick pan. Put the parcels in it, cover and steam for 5-7 minutes.
To make tamarind sauce, heat 1 teaspoon oil in a non-stick pan. Add cumin seeds, cinnamon, star anise and sauté.
Add remaining chopped garlic and remaining grated ginger and saute well. Add tomato ketchup and mix well. Add Worcestershire sauce, salt, crushed peppercorns and brown sugar. Mix well.
Add little water, stir to mix and cook. Add coconut milk and stir to mix. Add tamarind paste, mix well and cook for 2 minutes.
Open the parcels, place the fish on a serving platter and drizzle the tamarind sauce on top. Serve immediately garnished with lemon slices and the hot coal by the side.