In saucepan over medium heat, add sunflower oil, then add anchovy, lemongrass, galangal, garlic, turmeric, and cook to light golden brown, then add toasted cashew, red jinda chili, and coconut water, simmer for about 30 minutes, then transfer to blender.

Blend on high speed to form smooth emulsion, add butter, lime juice and caramelized fish sauce, taste and adjust as needed, then pass through chinois and reserve for service.