Heat a heavy bottom pot and add in oil. Turn the heat to medium low and add in ginger, shallot, garlic, curry powder cayenne, cumin, coriander, tumeric, clove, kaffir lime and lemon. Cook and brown for 5 mins, turn the heat down if need be. Add in tomato paste, pineapple juice, coconut milk, palm sugar, fish sauce and lime juice and simmer for 30 mins, remove lime leaves, lemongrass, cloves and blend sauce in the blender till smooth, taste to adjust the seasoning.
Add 4 cups of oil in the All-Clad weeknight pan. Cut 4 incisions on each side of the filet, making sure not to cut through the bones. Pat the fish dry to remove as much moisture as possible and then season with kosher salt and pepper. Bring oil temperature to about 375-380 F. Slowly and carefully submerge the fish into the pan, turn the heat up as the oil temperature will drop drastically. Bring it back up to 375 F as quickly as possible using a thermometer and cook for about 5 minutes or until the fish is crispy and golden brown.
In a sauté pan, add in 2 tablespoon of oil and sear cauliflower, onions and peppers for 2 minutes. Heat up the curry sauce and add in vegetables. Serve fish on top of the curry sauce.