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Braised Sea Bream Fillet ‘Tanah Lot Art’

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Braised Sea Bream Fillet ‘Tanah Lot Art’

The perfect braised sea bream fillet ‘tanah lot art’ recipe with a picture and simple step-by-step instructions.

For the fish:

  • 400 g Sea bream fillet, fresh or frozen
  • 2 tbsp Unsalted butter

For pickling:

  • 1 Lime, just the juice of it
  • 1 pinch Salt
  • 1 pinch Sugar, fine, white
  • 1 pinch Aji-No-Moto, (high purity glutamate), optional

For the sauce:

  • 0,5 Vegetable onion, brown
  • 3 medium-sized Cloves of garlic, fresh
  • 2 small Chillies, green, fresh or frozen
  • 10 g Ginger, fresh or frozen
  • 10 g Turmeric root, fresh or frozen
  • 3 medium-sized Tomatoes, red, fully ripe
  • 3 tbsp Tomato juice
  • 2 tbsp Oyster sauce, (Saus Tiram)
  • 2 tbsp Fish sauce, light colored, (e.g. kecap ikan “King Lobster”)
  • 2 tbsp Sunflower oil
  • 1 tsp (heaped) Paprika powder, red, mild

Also:

  • 200 ml Coconut milk, creamy (24% fat)

To garnish:

  • 12 leaves Flower cabbage, China, (alternatively Pak Choi)
  • 1 pinch Chili, red, dried and crushed, (Pul Biber)
  • 2 Pinches Sesame seeds, white

Drying and pickling:

  1. Pat the fresh or thawed fish fillet dry with paper towels. Dissolve the salt together with the sugar and the aji-no-moto in the lime juice and brush the fish fillet with it.

For the sauce:

  1. For the sauce, cap the onions and the garlic cloves at both ends, peel them and chop them roughly. Wash the small, green chillies, cut into thirds crosswise, leave the grains in place and discard the stem. Wash and peel the fresh ginger and turmeric. Grate the required amount on a fine grater. Weigh frozen goods and allow to thaw. Wash the tomatoes, remove the stem, cut in half lengthways and remove the green stem. Halve the halves lengthways, remove the grains and cut the quarters into thirds crosswise.

The cauliflower leaves:

  1. Wash the cauliflower leaves, remove the stems and steam the leaves in a colander over boiling water for 1 minute. Line the serving bowl with it.

Puree:

  1. Put all the ingredients for the sauce in a small blender beaker and puree for 1 minute at high speed.

Fry fish fillet:

  1. Heat the butter in a sufficiently large (coated) pan. Fry the fish fillet on both sides for 30 seconds, remove and place ready.

Finish the sauce and fry the fillet:

  1. Put the puree in the pan, add the coconut milk, mix until homogeneous and heat slowly. Season to taste with salt and pepper. Place the fillet in the sauce and cover with the sauce. Simmer gently for 8 minutes with the lid on.

To serve:

  1. Remove the fillet from the sauce and arrange in the prepared serving bowl, add plenty of sauce and garnish. Serve warm with colorful pasta and other side dishes.
Dinner
European
braised sea bream fillet ‘tanah lot art’

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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