Crispy fish pieces with Cap Cay in Thai sauce

Ingredients for 2 servings:

• 200 g sea bream fillet(s) or cod fillet, fresh or frozen
• 3 eggs, size M
• 2 tsp glutamate, high purity (Aji-No-Moto)
• 1 tsp chicken broth, granulated (strong bouillon)
• 1 pinch(s) pepper, white
• 80 g coconut water
• 30 g sour cream
• 40 g carrot(s)
• 3 tbsp tapioca flour
• 50 g wheat flour type 405
• 2 eggs, size M
• 5 tbsp orange juice
• 1 pinch of salt
• 100 g white bread without crust, dry, coarsely grated
• e.g. sunflower oil
• 1 ½ liters of frying oil
• 5 small onions, red
• 3 fresh garlic cloves
• 40 g carrot(s)
• 2 m.-large tomato(s), fully ripe
• 8 sugar snap peas
• 1 small pak choi
• 3 tbsp sweet and sour hot sauce, Thai style No. 3 (see my recipes in the database)
• 8 tbsp orange juice
• 1 tbsp fresh lemon juice
• 2 medium-sized garlic cloves, fresh
• 2 tbsp celery leaves, fresh or frozen
• 1 tsp tapioca flour
• 1 tbsp rice wine (Arak Masak)
• 1 tsp mirin
• 4 tbsp peanuts, salted, roasted
• e.g. grapes, blue or white
• n. B. flowers and leaves

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

A guaranteed boneless, spicy treat of a special kind, served with white rice.

Freeze fresh fish fillets, or thaw frozen fish fillets. Wash a carrot, trim both ends, peel, and slice the required amount into thin strips. Cut a quarter of the fish fillet into small cubes and keep them on hand. Quarter the frozen fish fillet lengthwise and mince using a meat grinder with a 3-hole disc. Crack the eggs into a blender with the fish puree and all other ingredients for 30 seconds on high until you have a thin, salmon-colored batter. Add the diced carrots and mix well. Heat a medium-sized pan. Fry the mixture in batches with 1 tablespoon of sunflower oil each over moderate heat, covered, until you have omelets, making sure the underside does not brown. Let the batches cool, then cut into diamond shapes approximately 2 x 4 cm. For the Thai sauce, squeeze the garlic cloves and 1 lemon. Wash the fresh celery, shake dry, pick off the leaves, and roughly chop. Mix all ingredients until smooth. For the Cap Cay, wash or peel the vegetables. Slice the carrot into approximately 3 mm thick slices. Trim both ends of the onions and garlic cloves, peel, and roughly chop. Remove the stems from the tomatoes, skin, quarter, and deseed. Halve the quarters crosswise. Trim both ends of the snow peas, removing the strings on both sides. Halve the pods diagonally. Remove the leaves from the pak choi head. Cut the white part crosswise into approximately 1 cm wide pieces. Halve the green part lengthwise and cut crosswise into approximately 3 cm wide strips. Keep them separate. Mix the ingredients for the batter into a runny batter. Heat the frying oil to 170 degrees Celsius. Heat the sunflower oil in a medium-sized pan. Add the onion and garlic pieces and stir-fry for 1 minute. Add the carrot slices and stir-fry for 1 minute. Add the tomatoes, the white bok choy pieces, and the snow peas and stir-fry for 2 minutes. Then add the green bok choy leaves, stir them in briefly, and immediately deglaze with the Thai sauce. Simmer until the tapioca flour thickens, then remove from the heat and cover to keep warm. Dip the diamond-shaped pieces in the batter, one at a time, and coat in the breadcrumbs. Add the breaded pieces to the hot oil and fry until golden brown. Drain on kitchen paper and then transfer to serving plates. Add the cap cay with the sauce, garnish, and serve with white, cooked rice.