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Slice basa into chunks then blend until a white opaque paste is formed. Add water tablespoons at a time if caught in blender/food processor. No more than 3 tablespoons.
Add all dry ingredients into a separate bowl, combine before adding hot water in one go to form slurry. Blend with fish until homogenous.
Wipe surface and adhere one large sheet of cling film. Spray or brush a thin layer of oil to prevent sticking.
Spread fish mixture into a 1-2mm layer before decorating with scallions and dried shrimp.
Spray or brush a thin layer of oil on top before enclosing with another sheet of cling film.
Fold and poach in just shy of simmering water for five minutes.
Combine chicken stock, soy sauce, and sugar in a saucepan and stir over medium heat until sugar dissolved.
Serve with scorched oil and seasoned soy sauce.