For the fish
1 medium size siakap/barramundi (about 450) - de-gut and clean
1 inch ginger - slice
For sambal paste
1 inch galangal/lengkuas
1/2 inch shrimp paste/belacan - roasted
10 dried red chillies (or as needed)
** blend/ground these ingredients for a smooth paste
1 lemongrass - smashed
4-5 kaffir lime leaves - tear into pieces
3-4 calamansi lime/limau kasturi
4 tbsp oil
Salt for taste (if needed)
Steam fish with ginger till tender.
While fish is steaming, heat oil.
Fry sambal paste alongside lemongrass till aromatic and oil splits.
Add lime leaves and salt.
Stir all together.
If sambal is too thick, dilute with some water.
Keep it simmering over very low heat.
After steaming fish, discard the ginger and the drippings.
Pour the sauce over the fish and serve with calamansi lime.