• In a pan, add in coconut oil in a pan then add in the belacan before add in the blended items into the pan and stir fry for about 3 to 4 minutes, before adding salt, sugar. Once the paste becomes darker, drizzle some calamansi lime juice and sprinkling of kafir lime leaves. 

•  To prep the fish, score the flesh slightly on both sides then sprinkle a pinch of salt, white pepper, lime juice, a little bit of the vegetable oil and soy sauce/liquid aminos and a teaspoon of the sambal. Rub the marinate all over the fish and wrap the fish in some banana leaf.

| To clean the fish, use somefresh tamarind and water and soak the fish in the tamarindpaste and water for about 10 minutes and then rinse the fish and pat down dry before you start cooking 

• In a large wok, add in some vegetable oil and crank the heat up to high, then slowly place the fish one side and let it cook for 3 -4 minutes before turning the fish gently over. 
• Next, add in about 1/2 cup of water along with all the marinate of the fish and cover the wok and reduce the heat to medium and let the fish cook for about 8 minutes. Ensure the lid is closed.
• Once the liquid has all evaporated, turn the fish one more time and cook for another 3 minutes. You will get a love caramel colouring from the searing of the fish which is what makes this dish.