You must have forgotten the wasabi.

It's really nothing more than a pasty variation of Texas BBQ sauce.
Well, I did have it with wasabi. The problem is Chinese light soy sauce being too light for this purpose.
So you have horseradish or something in your BBQ sauce?
Most of horseradish nowadays doesn't taste like it used to ~50 years ago. But maybe my sense of taste back then was more sensitive
Pretty much the same with large white radish and red radish. (Also, I once tried pickling some of the former Korean style (깍두기
kagdugi, a variant of the well known 김치
gimčʰi "Kimchi"), but this time with some appropriate soy sauce.)
One question, it looked like a lot of salt was used. Is this common in hot areas to compensate for salt lost by sweating?
Not that I knew. (Maybe it's one of those
a posteriori explantional attempts. Guess people used to be not as concerned with natrium, hypertension and such considerations.)
On the contrary, it often is claimed that hot spices like capsicum were used for enhancing perspiration, thusly cooling the body. But still there is some regional difference, e.g. Tamil cuisine tends not to be as spicy as
Sinhala or
Andhra cuisine.
(It also should be noted that there is various traditions with diverging claims as to effects of substances on the body.)
Obviously, salt primarily is used for preservation, and also making tender ingredients like unripe mango.
What's your take on this.
I have to admit I'm not a pescetarian. (Although some Tamil Brahmins very well are.)