Place the sea bass on a sheet of banana leaf, then rub Jeeny’s Portuguese-Style Grilled Fish Paste and salt evenly over the entire fish. Spread the petai evenly on top, squeeze some calamansi lime juice, and sprinkle sliced onions. Cover the fish with another layer of banana leaf, then bake in the oven at 160°C for 20 minutes (top heat). Remove from the oven and serve hot.