|Whole fish||700 Gram, preferably one without a very strong flavor|
|Vegetable oil||15 Milliliter|
|Garlic||10 Gram, finely chopped|
|Spring onions||20 Gram, diagonally into 2 cm lengths|
|Galangal/Ginger||15 Gram, finely chopped|
|Turmeric powder||15 Gram|
|Chicken stock||250 Milliliter|
|Tamarind pulp||15 Milliliter|
|White pepper powder||1 Teaspoon (Leveled)|
|Fish sauce||15 Milliliter|
|Capsicum||20 Gram, julienned|
|Onion||40 Gram, finley sliced|
|Coriander leaves||20 Gram, chopped|
Remove the scales from the fish and wash thoroughly.
Steam in a colander over a pan of boiling water, till the fish is cooked and tender.
Set the fish aside under cover to stay warm.
Meanwhile, heat the oil in a large saucepan over medium heat.
Add the chopped garlic, the spring onions, chopped galangal and the sugar.
Stir-fry for a few minutes.
Reduce heat and continue to cook for several minutes to allow the flavours to blend well.
Stir in the turmeric powder, the chicken stock, tamarind pulp and pepper powder.
Add the fish sauce and check for seasoning.
The sauce should be sweet-salty, with a tangy undertaste.
Remove from heat.
Stir in the cornflour paste.
Return the pan to low heat and stir for a few more minutes till the sauce has thickened slightly and has a smooth texture.
Add the julienned capsicum and the sliced onion.
Stir for a few minutes, them remove from heat.
Place the warm fish on a platter.
Pour the hot sauce over the fish, coating it thoroughly.
Garnish with chopped coriander leaves.
Serve hot with rice.