I remembered someone shared her fish baked in a Giamson Nonya Sauce in a forum. I can't find the particular brand here but found this instead. It's Nyonya Sauce by Chef King. I used this as the seasoning and steamed the Batang fish. I liked the taste which is spicy and tangy. I would definitely use this again. Compared to the Tom Yum paste which I had used previously for fish, this sesaoning is less intense.