Clean the fish and pat it dry. Put the fish in a ziplock bag. Add the finely chopped ginger, garlic, shallot, fish sauce, coconut sugar, turmeric and lime juice and leave in the fridge for at least 3 hours.

In the meantime, make the orange mash. Peel an orange and cut out the flesh between the membranes. Roughly chop the red chillies, rawit chillies and garlic. You can decide for yourself whether or not to add the pepper seeds. Put the mixture in the blender. Add the shrimp paste, rice vinegar, fish sauce and sugar and blend until it is a fine mixture. Fry the mixture in a pan for a few more minutes and add some more sugar so that it becomes a thicker mixture and more like the consistency of sambal. Leave to cool and then start on the salsa.

Finely chop the red and white onion. Quarter the cherry tomatoes and finely chop the basil, coriander and mint. Mix everything in a bowl. Add the fish sauce and season with salt and pepper. Stir well and put in the fridge one hour before serving.

Heat The Bastard to 160 °C indirectly. As soon as it reaches temperature, remove the fish from the ziplock bag and place it on the grill. Heat the fish to a core temperature of 60 ÅãC. Please note: the fish will become soft and it may be a little difficult to remove it from the grid in its entirety. No worries! In the end, it's all about the taste. Assemble your tortilla (or taco or wrap) with a light swipe of fruity sambal, then the corn salad, the red salsa and finally the fish. Top it off with some fried onions. You can also choose to add finely chopped white cabbage or pickled vegetables.

The sambal is also perfect to mix with mayonnaise to lighten the spiciness. Delicious with fried crawfish and raw salad.