Place the dry ingredients in a mixing bowl and add just enough warm water to form an elastic dough. Knead until smooth.
Brush the dough with the olive oil and place in a clean dish.
Cover the dough and leave it in a warm place to rise until double its volume.
Preheat the oven to 200°C.
Punch down the dough, add the fish and knead into the dough. Shape the dough into small balls and place among the ashes of a fire or on a baking sheet and bake for 10 minutes. Dust off the smoking embers if the bread has been cooked in the fire.
Lime butter Blend all the ingredients, shape into a roll and wrap in aluminium foil.
Refrigerate until needed and cut into slices.
Serve the rolls with butter and slices of makataan (wild watermelon) or watermelon preserve.