Prepare the Spanish Mackerel Fillet: Clean the Spanish mackerel fillet thoroughly and remove any bones. Cut the fillet into chunks and place them in a food processor.

Make the Fish Paste: Add toasted sesame oil, eggs, thinly sliced scallions, sea salt, organic cane sugar, and freshly ground black pepper to the food processor. Pulse the mixture until it forms a smooth paste.

Incorporate Tapioca Flour and Water: Gradually add tapioca flour/starch while pulsing the mixture. Slowly pour in purified water as needed until the paste reaches a smooth, pliable consistency.

Prepare Siomay Dumplings: Shape the fish paste mixture into small dumplings and set them aside for later use.

Prepare the Bitter Melons: Cut the bitter melons in half lengthwise and remove the seeds. Blanch them in boiling water for a few minutes until slightly tender. Then, set them aside to cool.

Prepare the Tofu: Cut the firm or extra-firm tofu into small cubes.Lightly fry or pan-sear the tofu until golden brown and set aside.

Boil Potatoes and Cabbage: Boil the peeled and quartered potatoes until they’re fork-tender. Drain and set aside. Boil the chunks of cabbage until they’re cooked but still slightly crisp. Drain and set aside.

Prepare Hard-Boiled Eggs: Hard-boil the eggs, cool them, peel, and halve them for serving.

Prepare Lime Wedges: Cut the kaffir limes (or regular limes) into wedges for garnishing.

Make the Peanut Sauce: In a food processor, blend dry roasted peanuts, garlic cloves, red chilies, coconut palm sugar, and sea salt. Gradually add hot filtered water to achieve a thick peanut sauce consistency. Adjust seasoning if necessary.

Steam the Siomay Dumplings: Arrange the fish dumplings on a steaming tray or in a steamer basket. Steam them until fully cooked, typically for about 10-15 minutes.

Assemble the Dish: Arrange the steamed fish dumplings, blanched bitter melon halves, fried tofu cubes, boiled potatoes, cabbage chunks, and hard-boiled egg halves on serving plates or a large platter.

Serve with Accompaniments: Place lime wedges alongside the dish. Drizzle sweet soy sauce (kecap manis) over the Siomay. Serve the prepared peanut sauce in a separate bowl for dipping.

Enjoy your Siomay Bandung! Invite diners to combine the various elements as they desire, dipping them into the peanut sauce for a delicious and flavorful experience.