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On a work surface, generously season fish with salt. Cover and refrigerate 12 hours.
Heat and prepare a grill. Wrap fermented shrimp paste in banana leaf. Grill 5 minutes and set aside.
In a mortar and pestle, pound grilled shrimp paste and remaining ingredients until a fine paste is achieved. Transfer to an airtight container and refrigerate.
In a mortar and pestle, pound garlic and shallot until a fine paste is achieved. Set aside.
In a saucepan over medium-low heat, add palm and granulated sugar. Cook until sugars are well caramelized.
Add pork belly, garlic-shallot paste, and ½ cup water. Mix to combine. Add remaining ingredients and cook 10 minutes, or until mixture has thickened. Reduce heat and keep warm.
In a fryer, heat oil to 375°F. On a work surface, coat Branzino with fish sauce. Coat lightly with flour and fry 5 minutes.
Transfer to a paper towel-lined tray and let drain. On a serving platter, place a pile of rice. Top with fried Branzino and vegetables. Serve with separate ramekins of Caramelized Pork Belly and Nam Prik.