Rub the fish fillets with some salt, pepper, and lemon juice, and let them sit for 15 minutes.
Heat 6 tablespoons of coconut oil in a large frying pan and fry the fish until golden brown and cooked through, about 15 minutes, turning them over halfway through.
Remove the fish from the pan and keep it warm.
Gently sauté the finely chopped onion, the garlic cloves, the sambal, the sugar, and the salam leaf in the fat. Once it starts to color, stir in the soya sauce and warm the fish in the sauce.
Notes
You can serve the dish with rice and fresh vegetables such as slice cucumber. In the photo, we used a fresh lemon grass. If available, I prefer using fresh versus the powder.