Rinse salted fish then pat dry with kitchen paper towels. Fry in hot oil until golden and crispy. Remove and set aside.
Blend spice paste (A) in a food processor into a fine paste. Heat 4-5 tablespoons oil in a wok and fry spice paste until fragrant and oil rises.
Add water and remaining seasoning ingredients. Stir and bring to a simmering boil until gravy is reduced. Dish out and add the prefried salted fish. Sprinkle in toasted sesame seeds and raisins to mix.
Leave to cool then store in a clean sterilised jar.