🤠's easy Deep Fried Siakap In Sweet Chilli Sauce

You will need a 500-700 g Siakap (local barramundi), about RM10 from Lotus supermarket. Garnish : coriander leaves (cilantro) optional : green mango

Sauce: 5T Thai sweet chilli sauce, 1 T fish sauce, 1 T oyster sauce, juice from 2 lines, 1 teaspoon vinegar, white pepper to taste, 5 cloves garlic, minced, 2 shallots, minced, 2 stalks lemomgrass, chopped, 4 birds eye chillis, sliced.

Step 1 Clean and pat dry fish. Score slits on both sides of fish. Rub salt and turmeric powder on both sides. Leave for 15 minutes

Step 2 Heat oil in wok for deep frying. Coat fish with corn flour and deep fry over medium heat for 8-10 minutes, turning once. Remove and drain over chopsticks

Step 3. Using 2 T oil from the wok, fry garlic, lemon grass, onions and chilllis until aromatic. Add sauce ingredients and fry for a further 2 minutes. Add water about 4 T.

Step 4. Spoon sauce over the fish. Garnish with coriander leaves and mango slices.