Cut fish into 15cm pieces.
Mix coconut with water. Squeeze and
strain to obtain 3 cups coconut milk.
Stir rempah, lime juice, salt and sugar
into coconut milk. Bring to a boil. Add fish and simmer till cooked.
Remove fish and flake off flesh.
Meanwhile boil gravy down to half the original quantity.
Add fish to reduced gravy and cook for 1½
hours, stirring constantly, till fish is dry and crisp.
Cool on greaseproof paper and pack in
airtight tins or bottles.