Tuna with broccoli, mushrooms and mashed potatoes "Sanur Beach"

Ingredients for 2 servings:

• 1 tbsp Soy sauce, light
• 1 tbsp oyster sauce (saus tiram)
• 1 tsp sauce (spring roll sauce), see appendix
• 1 tbsp fresh lemon juice
• 1 tbsp orange syrup, Balinese, Dewi Sri
• 1 tbsp tapioca flour
• 2 tbsp Arak Masak
• 5 tbsp wheat flour type 405
• 2 tbsp tapioca flour
• 6 tbsp coconut water
• black pepper, freshly ground
• Chicken broth powder / strong bouillon powder
• 120 g mushrooms, small, fresh or from the can
• 20 g butter, unsalted
• 30 g dry sherry
• 2 tbsp sour cream
• black pepper, freshly ground
• Mace powder, alternatively nutmeg powder
• Chicken broth powder / strong bouillon powder
• 2 tbsp celery, fresh or frozen
• ½ large onion(s), brown
• 2 tbsp sunflower oil for frying the onions
• 120 g water
• 20 g sweet cream
• 40 g coconut milk, creamy, 24% fat
• black pepper, freshly ground
• 1 pinch(s) of mace powder, alternatively nutmeg powder
• Chicken broth powder, strong bouillon
• 10 g butter, salted
• 1 pack of instant mashed potatoes, approx. 64 g, see note
• 1 m.-large broccoli
• 1 stalk broccoli, Chinese (Kai-lan), fresh
• 10 g ginger, diced, fresh or frozen
• 6 slice(s) carrot(s), fresh
• 1 Pepper, red, long, mild
• 2 tbsp sunflower oil
• 3 medium-sized garlic cloves, fresh
• 100 g coconut water
• 1 tbsp oyster sauce (saus tiram)
• 1 tbsp sweet and sour hot sauce, Thai style No. 3, see appendix
• 2 pinches of salt or 1 pinch of salt and 1 heaped tsp flavor enhancer (Ajinomoto)
• 1 tsp tapioca flour
• 2 tbsp Arak Masak
• e.g. sesame, white
• 2 tbsp butter, unsalted
• n. B. flowers and leaves
• 200 g tuna fillet(s), fresh or frozen
• 2 liters of frying oil, fresh, preferably peanut oil, for frying the fish

Instructions

Working time approx. 40 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

A dish that delights not only the eye but also the palate. A recipe from Bali, Indonesia.

Freeze the fresh fish fillet slightly, or thaw frozen fish. Cut the fillet into cubes approximately 3 cm in size. Mix the ingredients for the marinade and marinate the fish fillet in it. Rinse the canned mushrooms briefly in a sieve, drain well, and place them on a clean tea towel to dry. Clean fresh mushrooms with a brush (do not wash them). Remove the stems and chop the caps into bite-sized pieces. Cut 2 cm off the bottom of the washed broccoli stalks and remove about 3 cm of the florets, including the stem. Chop large florets into bite-sized pieces. Cut the upper, non-woody parts of the stalks crosswise into approximately 1 cm wide slices. Peel the woody stems and cut them lengthwise into strips, trimming them to approximately 4 cm. Keep the stems and florets separate. Remove the leaves from the stalks of the washed kai-lan. Discard the woody stalk. Separate the thin leaf stalks from the leaves along the midrib and cut crosswise into approximately 4 cm wide rolls. Quarter large leaves crosswise and halve smaller ones. Keep the leaves and stalk rolls separate. Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh the frozen goods and let it thaw. Trim both ends of the carrot, peel it, halve it lengthwise, and cut into 6 slices approximately 5 mm thick. Wash the red chili pepper, remove the stems, and cut diagonally into approximately 1 cm wide pieces, leaving the seeds on. Strain the marinated fish fillet strips. Mix 3 tablespoons of the marinade with all the batter ingredients to form a smooth batter and let it rest for 10 minutes. For the deglazing ingredients, press the garlic cloves into a small bowl and mix with the remaining ingredients. Place the mushrooms in a pan with the butter and fry. Mix the sherry with the remaining ingredients and use it to deglaze the mushrooms. Simmer the mushrooms gently for 10 minutes, then keep warm until ready to serve. Meanwhile, for the mashed potatoes, peel the onion and chop into small pieces. Fry the pieces in the sunflower oil until light brown. Combine the liquid mashed potato ingredients in a saucepan, add the spices and chicken stock, and heat thoroughly, but do not boil. Add the butter and melt. Add the instant mashed potatoes, whisk by hand until smooth, and stir in the browned onions. Don’t overmix or overmix, or the mash will become sticky. Keep the mashed potatoes warm. Heat the frying oil in a wok or deep fryer to 180°C (350°F). It’s hot enough when small bubbles immediately rise from the handle of a wooden spoon dipped in the frying oil. Meanwhile, add half of the tuna pieces to the batter. Remove the pieces one by one with a fork, drain slightly, and add to the hot frying oil. Remove any light-brown pieces, drain on kitchen paper, and keep warm in a pan. Repeat with the remaining half. For the broccoli, heat the sunflower oil in a wok. Add the broccoli, kai lan, ginger, carrot, and pepper pieces and stir-fry for 1 minute over high heat. Add the broccoli florets. Stir-fry for 1 minute, then deglaze with the sauce and add the kai lan leaves. Fry until the leaves wilt. Divide the mushrooms, broccoli, puree, and tuna among the serving plates, garnish, and serve warm. Note: For the puree, you can use a good, commercially available product, which is also available with roasted onions. Split the water addition (see package instructions) into 70:10:10:10 water:sweet cream:milk:coconut milk. For fresh mashed potatoes, wash and peel two large, floury potatoes and cut into walnut-sized pieces. Test the amount of water needed so that the potato pieces are about ¾ covered and calculate the cooking times according to the instructions above. Simmer the potatoes with the lid on, stirring occasionally, until tender. Drain the potatoes and press them into mash using a potato or spaetzle press. Mix with enough of the strained stock to give the mash a creamy, yet not runny, texture. For the sweet, sour, and hot sauce, you can use a standard spring roll sauce, or you can make your own. The recipe for Thai Style No. 3 can be found here: https://www.chefkoch.de/rezepte/3344901497085589/Suess-Sauer-Scharf-Sauce-Thai-Art-Nr-3.html The recipe for “Balinese Orange Syrup Dewi Sri” can be found here: https://www.chefkoch.de/rezepte/3682781555287934/Balinesischer-Orangensirup-Dewi-Sri.html