I've already expressed that I am much more of an ojinguh lover, but I like jee po too. When I was little I used to call it rat fish because jee (or rather jwee) means rat and jee po is made of dried fish. Hence rat fish.
Sriracha Sauce (my dipping sauce sauce of choice for jee po)
Place the jee po directly on top of your grill. Cook both sides evenly until it's nice and toasty. The burned parts are the best part. I like to then cut it into thin strips with scissors and eat it with sriracha sauce. Mayo with tabasco is also a good dipping sauce. Another excellent anjoo for beer.