Line a sheet of aluminum foil with water spinach leaves (daun kangkung) as a base. Arrange the clams and lala on top of the leaves, then spoon over Jeeny’s Portuguese-Style Grilled Fish Paste. Layer with sliced onions and additional water spinach leaves, then wrap everything securely with the foil. Grill until the seafood is cooked through and aromatic. Carefully unwrap and serve hot.