Rub fish all over with salt. set aside.

Heat oil and saute garlic and onion until lightly brown. Add fish and lower heat, then add sambal oelek, soy sauce, ginger, galangal and salam leaf. Baste repeatedly.

Cover tightly and cook over very low heat for about 20 minutes. Baste continuously. Water may be added to prevent fish from adhering to pan.

Add tamarind juice 5 minutes before removing from heat serve immediately.