Place the oil in a small to medium pot set over medium heat. When hot, add the ginger and garlic and cook 1 minute. Add the tomatoes, soy sauce, Sriracha, sugar and vinegar. Bring the mixture to a gentle simmer (small bubbles should just break on the surface). Simmer until the tomatoes have fallen apart and the chutney has thickened, about 30 minutes. Remove from the heat and set aside.
To cook the fish, preheat the oven to 425°F. Place the halibut in a parchment paper-lined baking pan. Drizzle with the orange juice; season with salt and pepper. Bake the fish 12 to 14 minutes, or until just cooked through.
Serve the fish with the chutney and garnish with lime slices and, if desired, cilantro sprigs.