Crispy noodles with Cap Cay and seafood à la Hong Kong

Ingredients for 2 servings:

• 2 tbsp Soy sauce (Kecap Tim Ikan 2), see instructions
• 2 tbsp Arak Masak
• 2 tsp tapioca flour
• 2 small onions, red
• 2 medium-sized garlic cloves, fresh
• 3 leaves of white cabbage
• 2 heads of pak choi, fresh
• 1 m.-sized carrot(s)
• 1 small cauliflower
• 2 tbsp light fish sauce (kecap ikan)
• 4 tbsp coconut water
• 2 g chicken broth (strong bouillon)
• 2 tbsp Arak Masak
• 1 tsp tapioca flour
• 180 g fish fillet(s), fresh or frozen
• 60 g shrimp, small, red, cooked, frozen product
• 120 g Chinese egg noodles, dried
• 4 tbsp cucumber(s) in pieces, spicy, à la Hong Kong, see instructions
• 2 tbsp sambal (sambal bajak laut), see instructions
• some flour
• 2 liters of refined peanut oil for frying or other frying oil
• 4 tbsp sunflower oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Recipe from Bali, Indonesia, original title: Tamie Goreng Seafood ala Hong Kong

Mix the ingredients for the marinade until smooth. Cut the fish fillet into approximately 2 x 3 cm pieces and mix well with the marinade. Thaw the shrimp. Soak the egg noodles in water for 2 minutes. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Use only flawless leaves of the white cabbage. Wash the leaves. Only use the middle rib if it doesn’t taste bitter. Cut the rib crosswise into thin slices and chop the leaves into approximately 2 x 3 cm pieces. Remove the leaves from the pak choi, wash them, and cut the white part crosswise into approximately 1 cm wide pieces. Halve the green part lengthwise and cut it crosswise into approximately 2 cm wide strips. Keep both parts separate. Wash the carrot, trim both ends, and peel it. Use a coarse grater to grate the carrot from the bottom. Wash the cauliflower, trim 2-3 cm off the bottom end of the stalk, peel the stalk, and cut it crosswise into thin slices. Separate the florets, chop them into pieces no larger than 3 cm, and rinse thoroughly again. Keep the florets and stalks separate. For the sauce, mix all ingredients until smooth. Heat the frying oil to 210 degrees Celsius. It’s hot enough when small bubbles immediately rise from the handle of a wooden spoon dipped in the frying oil. Break up the now elastic noodles slightly, shorten them, and divide them into 2 portions. Using a sieve, add the noodles to the hot frying oil and fry. Do not brown the noodles! As soon as they begin to brown, remove them from the oil immediately, let them drain, and divide them onto serving plates. Strain the fish fillets. Heat 2 tablespoons of the sunflower oil in a wok. Sprinkle the fillets with a little flour, add them, and stir-fry for 1 minute. Remove the fish pieces with a slotted spoon and set aside. Add the remaining sunflower oil and heat until hot. Add the onions and garlic cloves and stir-fry for 1 minute. Add the grated carrots, bok choy leaves, and white cabbage ribs and stir-fry for 1 minute. Add the remaining vegetables and stir-fry for 1 minute. Deglaze the vegetables with the sauce and simmer for 2 minutes. Add the shrimp and fish pieces, mix gently, and pour over the crispy noodles with the sauce. Garnish the dish with the sambal, garnish with the cucumber pieces, and serve immediately. Appendix: Kecap Tim Ikan 2: https://www.chefkoch.de/rezepte/3650261549535469/Sojasauce-Kecap-Tim-Ikan-2.html Spicy Hong Kong-style cucumber pieces: https://www.chefkoch.de/rezepte/3339841496205206/Wuerzige-Gurkenstuecke-la-Hongkong.html Sambal Bajak Laut: https://www.chefkoch.de/rezepte/3142611467848019/Piraten-Sambal-bajak-laut-kurang-pedas1.html