Thinly slice 6 cayenne peppers, celery and lime leaves. Set aside.
Puree 8 cayenne pepper, onion, garlic and red pepper. Stir-fry until fragrant.
Add the grated coconut and cork fish, stir grated coconut until it changes color.
Add seasoning slices, sugar and salt. Stir again, doing until slightly dry but still a little moist (moistness or dryness can be customized).
Serve the sauce together with vegetable stew and warm rice.
NOTE : Ikan gabus (Channa striata) or aruan, common snakehead, snakehead murrel,chevron snakehead and striped snakehead.