Mai Busayarat can be found at the restaurant Rambutan, where she offers polished Thai food on a scuffed stretch of Oxford Street in Darlinghurst, Sydney.
1 knob fresh turmeric
5 cloves garlic
1 tbsp black pepper
4-5 coriander roots, washed and scraped
2 tbsp sea salt
1 whole barramundi (about 400g), cleaned and scaled
500mL vegetable oil
Nam pla prik dressing
4 tbsp fish sauce
2 tbsp lime juice
2 eschalots, finely sliced
3 small red chillies, finely chopped
Combine turmeric, garlic, pepper, coriander roots and salt in a mortar and pestle and pound to a paste.
Spread over both sides of the barramundi and rest for 10 minutes.
Heat enough oil in a wok to cover fish and cook over medium heat until skin is crisp and barramundi is cooked on both sides.
Combine dressing ingredients.
Serve fish with nam pla prik dressing.