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Heat a little oil in a pan and fry the sliced red onion with the bruised lemongrass until soft and fragrant.
Stir in the rempah and cook until the paste darkens slightly and the oil begins to separate.
Pour in the coconut milk and bring it to a gentle simmer, then add the tamarind paste, sugar, and salt.
Taste and adjust the balance of sweet, sour, and salty.
Slide in the chunks of cod and let them poach gently in the sauce until just cooked through, about five to seven minutes.
Finish with lime juice to brighten the flavors and serve hot with steamed rice