Preheat oven to 400 F. Line your baking sheet with parchment paper. Pat the fish dry with an absorbent paper towel. Rub the body of the fish with about 1 tsp of cooking oil on both sides. Season with a small pinch of salt and pepper, this is optional if you don't want to
Place the baking sheet in the oven, 3rd rack from the top and bake for about 20 minutes or until the fish is cooked through. The flesh will flake easily if it's cooked through, if not, cook a bit longer
While the fish is baking, prepare the sambal:
Place the ingredients to grind in a food processor and process into a fine or rough paste, it's up to you
In a medium-size skillet, preheat 1 Tbsp of oil. Add in the ground chili mixture and aromatics for 1 minute. Add tomatoes and seasonings and continue to saute until the sambal turns slightly darker in color (the sugar will caramelize and darken the sambal) and the tomatoes are soft and mushy and the sauce is slightly thickened as the water evaporates. Have a taste. The sambal should taste more at a sweet side and a bit salty. Adjust by adding more sugar to your liking
Serving:
Place the cooked fish in a serving platter and pour the sambal over it. Serve immediately