Balinese fish soup with rice

Ingredients for 2 servings:

• 30 g carrot(s)
• 70 g basmati or fragrant rice
• 135 g coconut water
• 2 tbsp rice vinegar
• 6 small onions, red
• 4 medium-sized garlic cloves
• 2 tbsp sunflower oil
• 100 g coconut water
• 2 m.-large tomato(s)
• 2 Pepper, red, long, mild
• 1 small chili pepper(s), green
• 20 g ginger root, sliced
• 10 g turmeric root
• 200 g tomato juice
• 2 kaffir lime leaves
• 1 stalk of lemongrass
• 6 tbsp light fish sauce (e.g. kecap ikan “King Lobster”)
• 1 tbsp oyster sauce (saus tiram)
• 1 tbsp tamarind syrup
• 100 g coconut milk, creamy
• 250 g fish fillet(s) (sea bream, red or white snapper)
• 2 tbsp lemon or lime juice
• e.g. fish sauce
• n. B. Pepper, black
• 2 tsp celery leaves

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

A spicy, slightly hot main course served with flower rice. Recipe from Bali, Indonesia.

Dice the carrot. Wash the rice until the rinse water runs clear, strain it, and drain well. Bring the coconut water to a boil, add the diced carrots, rice, and vinegar, and mix well. Simmer for 12 minutes, remove from the heat, and let it mature for 30 minutes. Trim both ends of the small onions and garlic cloves, peel them, and roughly chop them. Wash the tomatoes, remove the stalks, halve them lengthwise, and remove the green stem base. Halve the halves lengthwise and cut them into thirds crosswise. Wash the red chili pepper and cut crosswise into pieces about 1 cm wide. Leave the seeds on and discard the stalk. Wash the small green chili, cut it crosswise into thin slices, leaving the seeds on and discarding the stalk. Wash the ginger and turmeric, peel them, and cut them into thin slices. Weigh and thaw frozen goods. Wash the kaffir lime leaves, pierce them with a fork, and use them whole. Heat a medium-sized pan, add the sunflower oil, and bring to a boil. Add the onions and garlic and fry until translucent. Deglaze with the coconut water. Add the remaining ingredients for the stock (1) and simmer with the lid on for 15 minutes. In the meantime, wash the fresh lemongrass, remove the tough stalk at the bottom, discard any brown or wilted leaves, and use only the white to light green parts. Cut these into approximately 6 cm long pieces. Remove any outer, green leaves. Pound the bottom 4 cm of the pieces with the back of a knife. The stems should break open at the bottom, but remain intact. Cut the thawed and dried fish fillet into bite-sized pieces and marinate in the lemon juice. Remove the stock (1) from the heat and let it cool slightly. Remove the kaffir lime leaves and set aside. Purée the stock in a blender at full speed until finely ground. Place the puree and lime leaves in a casserole dish. Add the stock ingredients (2) and season to taste. Simmer with the lid on for 5 minutes, then add the fish pieces and marinade and simmer for another 5 minutes. Mix the rice and divide it among the serving bowls. Add the finished fish soup, garnish, serve warm, and enjoy.