This dish is time consuming because it takes time to tenderize the flesh and bones of the fish and to infuse it with the spices.
Clean the fish. Rub with salt and lime juice. Set aside.
Place 1/3 part of spice paste and sliced spices into the abdominal cavity of the fish. Coat the skin with the rest of the remaining spices.
Place lemongrass and torch ginger flower in the bottom of the pan. Place the fish on top of that. Add gelugur. Pour in water and cook on medium heat until fish begins to tenderize. Sprinkle with Chinese onions and shield aralia. Cover the pan.
Cook until the fish is tender, adding a glass of hot water if necessary. Remove from heat. Serve.