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1
Prepare the ingredients for the three-flavoured sauce. Dice the tomato, capsicum, pineapple and onion separately.
2
Coarsely blend the garlic, bird's eye chillies, large red chillies and coriander roots. The coriander roots are key to the authentic Thai flavour.
3
Take one stalk of lemongrass and bruise it to release the aroma.
4
Clean the siakap fish and pat it dry thoroughly with paper towels. A dry fish skin will become crispier and splatter less when frying.
5
Season both sides of the fish lightly and evenly with salt and turmeric powder.
6
Dust both sides of the fish lightly and evenly with cornstarch. This helps the fish skin become extra crispy.
7
Heat a small amount of oil in a wok and stir-fry the blended chilli mixture together with the bruised lemongrass until fragrant.
8
When the garlic has softened, add the oyster sauce and tomato sauce. The fresh diced tomato will make the sauce thicker and give it a rich colour.
9
Pour in the chilli sauce, fish sauce and Mae Phranom chilli paste—the secret to authentic Thai flavour. Stir everything together until the sauce comes to a boil.
10
Add a little water so the sauce isn't too thick. Season with palm sugar and chicken stock powder to taste.
11
Add the pineapple, capsicum and onion, and cook briefly until the vegetables are slightly tender but still have texture.
12
Adjust the seasoning with salt. Gradually stir in the cornstarch slurry a little at a time to reach the desired thickness—don't add it all at once. Turn off the heat and set aside.
13
In another wok, heat sufficient oil and fry the siakap fish over medium heat until both sides are evenly cooked and crispy. Use medium heat to avoid the outside darkening before the inside is done.
14
Once the fish is completely crispy, drain it on a wire rack or frying basket. Avoid placing it on paper towels, as the steam will soften it.
15
Place the fried fish on a serving plate and pour the rich, glossy three-flavoured sauce over it.
16
Serve hot with steamed white rice. This Thai-style siakap fish is best enjoyed fresh and hot with plain steamed rice.
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