To prepare the Nyonya sauce, cut the ingredients into small pieces and use a mortar and pestle, pound to a fine paste.
In a pre-heated pan, add a tbsp of oil and fry the sauce for 5-8 mins until the aroma is released.
Add in the Assam juice. Stir well.
Season with sugar and salt (if required)
In a pan, heat a tbsp of oil. Sear the fish with skin side down. Sear for about 3-5 mins or till you get a crispy skin.
Flip over to the other side. Add a tbsp of butter and crushed garlic.
Continue to sear for another 8 mins or till fish is cooked.
Plate the fish fillet on a white plate. Drizzle over the Nyonya sauce.
Squeeze a tsp of lime and finish off with some zest over.