1. To make fish floss, preheat oven to 200C. Season each side of fish with salt and pepper, then wrap in banana leaves and place on an oven tray. Cook for 20-25 minutes or until fish is cooked through. Unwrap fish and set aside to cool. Using a fork, shred fish into fine flakes and place in a medium bowl.

2. To make caramelised pork, heat oil in a frying pan over medium-high heat. Add eschalots and cook for 1 minute or until fragrant. Add sugar and cook, stirring, for 3-4 minutes or until dissolved and beginning to caramelise. Add pork and stir to coat. Stir in fish sauce and kecap manis. Reduce heat to low and cook, stirring occasionally, for 20-25 minutes or until tender and sticky, then set aside to cool.

3. To prepare mango salad, put sugar and water in a medium saucepan over low heat and stir until sugar dissolves, then simmer for 5 minutes. Remove from heat and stir in fish sauce. Set aside to cool, then stir in lime juice to form a dressing.

4. Combine remaining ingredients in a large bowl. Add pork and enough dressing to coat salad, then toss to combine. Season with salt and pepper.

5. To finish the fish floss, heat oil in a wok to 180C (or until a cube of bread turns golden in 10 seconds). Add 1/4 cup of hot oil to flaked fish and stir well to combine and loosen fish. Deep-fry fish mixture, in small batches, for 80-90 seconds or until golden and crisp. Using a slotted spoon, remove fish floss from oil and drain on paper towels. Season well with salt, then serve with salad.