1 12 oz package of Alaskan cod
Add the shallots, garlic, laos, ginger and lemongrass to a food processor with a metal blade and chop fine. Add sambal, kemiri, turmeric, brown sugar, salt and lemon juice, blending to a fine paste. Heat oil in a frying pan and fry the spice paste for several minutes until fragrant, but take care not to brown it. Remove the paste to a bowl and allow to cool.
On an 8 x 12 inch banana leaf (or aluminum foil) lay one fillet of cod. Spread the fish with some of the cooled spice paste. Turn it over and spread the other side. Top the fillet with some of the sliced tomatoes. Fold the banana leaf into a packet, using toothpicks to seal the folds. (If using banana leaves, it may be necessary to use two leaves to ensure your packet doesn't leak.) Follow the same procedure for the remaining fillets.
Grill on a medium-hot grill for 20 to 25 minutes, flipping the packet over halfway through the cooking time.
While the packets are being grilled, prepare the other elements. Make the salsa by mixing together the ingredients in a bowl. Add more lime juice if necessary.
To serve, slice open the grilled packets. Slice off some fish from a packet and add it along with some slices of cherry tomatoes to a warmed tortilla. Add some of the red cabbage and slices of avocado. Top with some of the mango salsa. Enjoy with Bir Bintang or a crisp lager.