Pangasius fillet on a bed of mango with eggplant sambal and fried rice

Ingredients for 2 servings:

• 2 pangasius fillet(s), frozen, approx. 250 g
• 1 mango(s), not fully ripe
• 2 tbsp peanut oil
• 10 tbsp Sambal (Sambal Macadamia-Coconut 1), see my recipes
• 4 tbsp orange juice
• 2 servings of sambal (sambal taruang balado), see my recipes
• 1 cup long grain rice
• 1.6 cup(s) water
• 2 tbsp vegetable oil
• 2 g instant chicken broth
• 50 g carrot(s)
• 50 g spring onions
• 50 g pepper, green, sweet and sour pickled
• 5 g celery leaves
• 2 tbsp fish sauce (kecap ikan)
• sugar, white
• Salt and pepper, black, freshly ground
• Dill, fresh
• flowers and leaves
• Bean sprouts, fresh

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Nasi Istimewa dengan Ikan Pangasius dan Taruang Balado – a festive meal with some flavor variations from Lombok, Indonesia

Thaw the fish fillets. Discard the condensation. Dry the fish fillets and set aside. Wash the rice until the rinse water runs clear. Bring to a boil with water, oil, and chicken stock. Peel the carrot and cut into matchstick-thin strips. Wash the spring onions and slice into rings. Squeeze the peppers out of the jar with your hand so they don’t add too much liquid to the rice. Wash the celery leaves and roughly chop them. When the water has been almost completely absorbed by the rice, stir in the carrots, spring onions, and pepper pieces. Cook for about 6 minutes. Drizzle the fish sauce over the rice, mix in, and simmer briefly, covered, over low heat. Turn off the heat and let the rice stand for about 30 minutes. Just before serving, stir in the celery leaves. In the meantime, make the sambal teruang balado. Dilute the sambal macadamia-coconut 1 with the orange juice. Peel the mango and cut the flesh into thin strips. Arrange these in a large, 28-30 cm skillet and drizzle with oil and 6 tablespoons of Sambal Macadamia Coconut 1. Place the fish fillets on top and spread a thin layer of the remaining sambal on top. Cover and cook over medium heat for 10 minutes. Turn off the heat and let stand for 2 minutes. Divide the rice among the serving plates. Add the eggplant halves from the Sambal Teruang Balado and slide the fish fillets, with their bed of mango, onto the serving plates. Garnish and serve warm.