Mix cooked white rice with fish sauce, then stuff the mixture into the body of the squid and secure with the tentacles as a lid. Lightly brush banana leaves with oil and place the stuffed squid on top. Spread Jeeny’s Portuguese-Style Grilled Fish Paste over the squid, then sprinkle with torch ginger (bunga kantan) and drizzle with fresh lemon juice. Wrap everything with aluminum foil and grill until the squid is cooked through and aromatic. Carefully unwrap and serve hot.