Pangasius fillet in exotic guava and coconut sauce

Ingredients for 2 servings:

• 2 pangasius fillets (frozen), approx. 400 g
• 2 lemons
• 2 pinches of salt
• 4 tbsp butter
• 2 tomatoes, fully ripe
• 2 tbsp tomato paste
• 4 tbsp peanut oil
• 4 macadamia nuts
• 6 small onions, red
• 2 m.-sized garlic cloves, fresh
• 5 g fresh ginger
• 100 g guava juice
• 100 g coconut milk, creamy
• 2 tbsp sauce (sweet and sour hot sauce), Thai style 4 (see my recipes)
• 2 tbsp sambal bajak (see my recipes)
• 1 tsp beef broth, instant
• n. B. Salt
• n. B. Sambal bajak
• n. B. Sauce (Sweet and sour hot sauce, Thai style 4, see my recipes)
• e.g. coconut milk, creamy
• 2 pieces of lemon(s) without seeds
• e.g. coconut milk, creamy
• e.g. Dill, fresh
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

Recipe from Lombok, Indonesia, original title: Ikan Pangasius dengan saus pedas dan enak.

Thaw the fish fillets, dry them, season with salt, and drizzle with lemon juice. Wash the tomatoes, halve them, remove the green and white stems, halve them lengthwise, and quarter them crosswise. Add them to the blender along with the guava juice and blend on high with the tomato juice mixture. Quarter the macadamia nuts. Trim the ends of the onions and garlic, peel them, and chop them into pieces. Roast them with the nuts in the peanut oil until they brown. Deglaze with the juice from the blender and simmer for about 5 minutes. Remove from the heat, let cool, add the remaining ingredients for the sauce (except the coconut milk), and blend again in the blender on high for one minute. Fold in the coconut milk by hand and season to taste. In a large, lidded pan, lightly sear the pangasius fillets on one side, turn carefully, and pour the sauce over them. Cover and simmer for 10 minutes. Garnish with side dishes (rice, parsley potatoes, vegetables) and garnish ingredients and serve hot.