Crispy fish pieces fried in batter

Ingredients for 2 servings:

• 150 g pollock fillet(s)
• 2 small egg whites
• 2 tsp glutamate
• 2 tbsp oyster sauce
• 2 tbsp fish sauce, light
• 50 g tapioca flour
• 60 g wheat flour type 405
• 2 egg yolks
• 5 tbsp orange juice
• 1 pinch of salt
• 1 pinch(s) pepper, white
• 70 g fusilli
• 200 g water
• 4 g chicken stock powder
• 2 tbsp oyster sauce
• 2 tbsp extra virgin olive oil
• 1 tsp tapioca flour
• 1 tbsp rice wine (Arak Masak)
• 3 tbsp Tauco (soybean paste), sweet
• 2 tbsp paste (peperoni paste), alternatively Sambal Oelek, (see appendix)
• 2 tbsp oyster sauce
• 8 tbsp orange juice
• 2 medium-sized garlic cloves
• 1 ½ liters of frying oil
• 2 slices of watermelon
• 8 leaves of romaine lettuce
• 4 m.-large radishes
• n. B. flowers and leaves

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Served with sweet and spicy tauco bean sauce, fusilli, and watermelon. Recipe from Szechuan cuisine, China.

Freeze fresh fish fillets, thaw frozen fish fillets. Quarter the frozen pollock fillet lengthwise and grind using a meat grinder with a 3-hole disc. Crack the 2 eggs and whisk the egg whites with the aji no moto until light and fluffy. Mix with the remaining ingredients to form a thin batter. Heat a medium-sized pan. Fry the batter in batches with 1 tablespoon of sunflower oil each over moderate heat until small, thin pancakes form. Let the pancakes cool. Stir the batter ingredients together until smooth. The batter should not be thick. Bring the water for the fusilli to a boil, dissolve the chicken stock in it, and cook the fusilli in the stock until al dente, according to the package instructions. Strain, add the olive oil and oyster sauce, mix, and set aside. For the tauco sauce, dissolve the tapioca flour in the rice wine and mix thoroughly with the remaining ingredients. Bring to a boil briefly in a small saucepan, cover, and set aside. Prepare the garnish ingredients and arrange them on two serving bowls. Heat the frying oil to 200 degrees Celsius. It is hot enough when small bubbles immediately rise from the handle of a wooden spoon dipped in the frying oil. Dip the pancakes in batches into the batter and drop them into the frying oil. Fry on both sides until light brown. Remove from the oil with a slotted spoon and allow to drain. Cut the pancakes into bite-sized pieces and place on the serving bowls with the prepared ingredients. Drizzle the tauco sauce over the fish pieces and noodles, garnish, and serve warm. Appendix: Every Asian housewife makes her own hot pepper paste: remove the stems from 200g of dried hot peppers and cut them crosswise into approximately 1cm pieces. Deviating from the local mortar technique, use a cutter (Moulinex or similar) and chop the pepperoni pieces, including their seeds, with a little salt for 2 minutes. Add a neutral-tasting oil, usually palm oil. Transfer the mixture to a jar. Add enough oil to completely cover the pepperoni. The paste can be stored at room temperature for over a year. However, the paste must always be covered with about 1 cm of oil. And it tastes better than any supermarket sambal oelek.