Step-by-Step Instructions

1. 1.Prepare and Fry the Fish

   Clean and score the large sea bass or barramundi. Sprinkle corn flour, turmeric powder, salt, seasoning powder, white pepper powder, and rub ginger garlic paste all over the fish, ensuring it's well coated. Heat cooking oil in a pan and fry the fish until golden brown and cooked through, approximately 5-6 minutes per side.

2. 2.Transfer Fish to Serving Plate

   Once the fish is fried, carefully transfer it to a serving plate.

3. 3.Sauté Onions and Ginger Garlic Paste

   In a wok, heat a few tablespoons of cooking oil. Add the diced onion and sauté until it starts to soften, then add the ginger garlic paste and continue to sauté for about 1-2 minutes until fragrant.

4. 4.Cook Red Chilli Paste

   Add the red chilli paste to the wok and sauté, stirring continuously, until the oil separates from the paste, which indicates it's cooked.

5. 5.Add Vegetables and Liquids

   Add the diced small tomatoes and carrots to the wok and stir. Pour in the tamarind water, oyster sauce, white pepper, fish sauce, and tomato sauce. Mix well to combine all the ingredients.

6. 6.Simmer the Gravy

   Add 1/2 cup of water to the gravy mixture. Then add the diced cucumber and brown sugar. Stir everything together and let it simmer until the gravy thickens slightly and the oil separates again, indicating the vegetables are tender and the sauce is well combined.

7. 7.Adjust Seasoning and Add Fresh Onion

   Taste the gravy and add more salt if needed. Add the second diced onion and stir it into the gravy.

8. 8.Finish Gravy

   Cook for another minute or two until the fresh onion is slightly softened but still has a bite. Turn off the flame when the gravy has reached your desired thickness.

9. 9.Assemble the Dish

   Generously spoon the sweet and sour gravy over the fried fish on the serving plate.

10. 10.Garnish and Serve

    Garnish the dish with fresh coriander leaves before serving immediately.