Place the fish pieces in a pot that's heating up on medium heat.

Then season with all the ingredients under ‘to cook the fish’.

Add some water to cook the fish pieces, then mix to combine, cover the pot and leave to cook till tender.

Afterwards, take the fish pieces out of the pot and place on a flat and shred them into tiny pieces. Remove all the bones as you shred. Decant the stock from the pot and set aside.

In the same pot, add the palm oil and leave to heat up slightly. Then add the diced onions and stir fry for a few seconds. Then add the garlic paste and chili peppers and stir fry for a few more seconds.

Afterwards, add the tomatoes and season with all the seasons under ‘to make the fish sauce’. Mix to combine and cover the pot and leave to simmer gently for about 7-8 minutes on medium heat.

Add the shredded fish pieces along with the stock, mix to combine, then cover the pot again and leave to cook for another 5 minutes.

Finally add the shredded leafy vegetables of your choice, mix again to combine and take off the what immediately.

Enjoy this sauce with any side dish of your choice.