Marinate barramundi fillets with fish sauce and white pepper overnight if possible. Coat the barramundi fillets in corn flour, and pan fry with vegetable oil until opaque in medium heat. Do not overcook. In the same pan, lightly pan fry the tofu.

In a separate bowl, combine the soy sauce, remaining fish sauce, fermented black beans, sugar and sesame oil, and mix well. Set aside. In another bowl, mix 1 tablespoon of corn flour with a dash of water for thickening the sauce later.

In the same pan, heat up the remaining vegetable oil and stir fry the sliced ginger, chilli padi and yellow onion until golden brown. Add nai bai and cherry tomatoes, and stir fry for about another minute.

Add the sauce and let simmer for another few minutes before adding in the barramundi fillets and tofu. Salt and pepper to taste. Thicken the sauce with the cornflour mixture to desired consistency. Serve hot in a claypot.