I first tried this on a beach in Mexico after an eight hour fishing trip. Nine years later I've created my own version using Mackerel. 

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With Emmanuel my dissertation supervisor.

Skrompson style

INGREDIENTS
400g pork belly (sliced bacon) , cut into 3cm (1.5″) cubes
300g pork shoulder or tenderloin, cut into 3cm (1.5″) cubes
7 large eggs
300g firm bean curd, cut into 2cm (1″) cubes
neutral taste cooking oil for deep frying
10-20 (25g) dry shiitake mushrooms
1/3 cup (125g) palm sugar
3 star anise
3 pieces 5cm (2″) cassia tree bark
1 teaspoon Chinese five spice powder (Phalo Powder)
1/4 cup fish sauce
8 cups water
2 tablespoon dark sweet sauce
1 tablespoon light soy sauce
1 tablespoon oyster sauce
GARLIC CORIANDER PASTE
3 medium coriander roots (about 10g), Scraped, washed and chopped finely.
5 large cloves garlic (about 20g), chopped finely
2 teaspoon peppercorn (about 5g)
1 teaspoon salt

Amazing what you can find on the Harrow Road...