Wash and clean the white snapper, then butterfly it.
Season with turmeric powder and salt, rubbing the seasoning thoroughly inside out.
Then coat with potato starch.
Heat up cooking oil.
Deep fry the fish until golden brown. Set aside for plating.
In another pan, heat up oil with lemongrass to infuse the flavour.
Then remove the lemongrass and saute the minced garlic, red onion, shallot and cut chilli padi until fragrant.
Add in diced capsicum and pineapple. Mix well.
Add in oyster sauce, chilli sauce and tomato sauce. Stir well.
Lastly add in lemon and lime juices. Stir well until the sauce thickens.
Garnish the serving plate with lettuce and onion ring. Place the fried fish on top then pour the sauce over it, then garnish with sliced lemon, coriander, daun pegaga and slied kaffir lime leaves on top.
