Chinese sea bream fillet with ginger sauce – La Wei Jiang Zhi Yu

Ingredients for 2 servings:

• 300 g sea bream fillet(s), fresh or frozen
• 1 lemon(s), juice only
• 1 pinch of salt
• 1 pinch(s) of fine white sugar
• 1 pinch(s) of glutamate (Aji-No-Moto), highly purified
• 200 g Chinese kale, alternatively spinach leaves
• 6 large salami leaves, fresh or frozen
• 30 g ginger, fresh or frozen
• 2 medium-sized garlic cloves, fresh
• 50 g coconut water
• 2 tbsp orange juice
• 1 tsp rice wine vinegar, clear, mild
• 1 tsp soy sauce, salty
• 2 tbsp oyster sauce (saus tiram)
• 1 tbsp fish sauce, light
• 1 tsp sesame oil, light
• 1 tsp tapioca flour
• 2 tbsp rice wine (Arak Masak)
• 8 tomato slices, red, fully ripe
• 1 tbsp celery leaves, fresh or frozen
• 1 tsp red chili, dried and crushed (Pul Biber)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

This dish is one of China’s hottest delicacies. A recipe from Western cuisine, China.

Pat the fresh or thawed fish fillet dry with kitchen paper. Dissolve the chicken broth, sugar, and aji no moto in the lemon juice and brush the fish fillet with it on both sides. Remove the green leaves, stalks, and rinse them individually from the washed kale, then line a plate with them. Cut the stalks crosswise into approximately 3 mm wide rolls and use 30 g of them for the sauce. For the sauce, wash and peel the fresh ginger. Grate the required amount finely. Weigh the frozen goods and thaw. Trim both ends of the garlic cloves, peel them, and press them through a garlic press. Mix all the sauce ingredients well and bring to a simmer in a small saucepan. Add the kale stalks and simmer for 2 minutes. Remove the sauce from the heat and keep warm. Cover the sea bream fillet with the washed kale leaves. Place a cup in a large, lidded saucepan. Add approximately 3 cm of water to the pot and place the plate with the fillet on the cup. Steam the fillet for 10 minutes. In the meantime, wash the tomatoes and cut them crosswise into approximately 6 mm thick slices. Season with salt and black pepper. Drain the condensation from the plate and remove the lettuce leaves. Drizzle the sauce over the fillet, garnish, and serve warm with flower rice.