Cut the Spanish mackerel fillet into chunks. Place them in a food processor and pulse until finely minced.

Mix Ingredients: In a large mixing bowl, combine the minced mackerel with toasted sesame oil, eggs, sliced scallions, sea salt, cane sugar, black pepper, tapioca flour/starch, and filtered water. Mix thoroughly until well combined.

Take portions of the fish paste mixture and shape them into dumplings. Set them aside.

Prepare Bitter Melons: Cut the bitter melons into halves lengthwise and remove the seeds. Blanch them in boiling water for a few minutes until slightly tender. Drain and set aside.

Cut the tofu blocks into cubes. Optionally, lightly pan-fry or steam the tofu cubes until they firm up slightly. Set aside.

Take the prepared fish dumplings, bitter melons, and tofu cubes and assemble them onto skewers, alternating between the different ingredients.

In a large pot of boiling water, cook the peeled and quartered potatoes until they are tender. Drain and set aside.

Similarly, boil or steam the chunks of cabbage until they are cooked but still slightly crisp. Drain and set aside.

Boil the eggs until they are hard-boiled. Once done, peel and set aside.

Cut the kaffir or regular limes into wedges and set aside.

Serve with Sweet Soy Sauce: Arrange the cooked potatoes, cabbage, hard-boiled eggs, and lime wedges on a serving platter. Serve alongside sweet soy sauce for dipping.

In a blender or food processor, blend the dry roasted peanuts until they form a coarse powder.

Add garlic cloves, red chilies (adjust quantity based on preferred spiciness), coconut palm sugar, and Himalayan pink salt to the blended peanuts.

Gradually add hot filtered water to the mixture and blend until it forms a thick peanut sauce consistency. Adjust the water quantity as needed for desired thickness.

Arrange the assembled Siomay skewers on a plate, serve them alongside the boiled potatoes, cabbage, hard-boiled eggs, and lime wedges. Present the peanut sauce and sweet soy sauce as accompaniments for dipping.