Fish fillet pieces in egg with celery potatoes and vegetables

Ingredients for 2 servings:

• 3 m.-large potatoes, waxy
• 20 g butter, unsalted
• 3 tbsp celery leaves, fresh or frozen
• Salt
• 400 g fish fillet(s) (Peter fish fillet), fresh or frozen, alternatively pollock
• 2 pinches of glutamate, highly pure, mainly from tomatoes, e.g. from Ajonomoto
• 1 lemon(s), the juice
• 20 g ginger, diced, fresh or frozen
• 2 medium-sized garlic cloves, fresh
• 60 g coconut water
• 40 g tomato juice
• 1 tbsp Soy sauce (Kecap Tim Ikan), see appendix
• 1 tbsp light fish sauce (kecap ikan), e.g. from King Lobster
• 1 tsp tapioca flour
• 1 tbsp Arak Masak
• 2 Pepper, red, long, mild
• 12 green beans, fresh or frozen
• 8 small cauliflower florets
• 1 m.-large spring onion(s), fresh or frozen
• 2 leaves of white cabbage
• 2 eggs, size M
• 1 tbsp coconut milk, creamy, 24% fat
• 3 tbsp wheat flour type 405
• salt and pepper
• 4 tbsp sunflower oil
• e.g. white sesame for garnishing
• n. B. flowers and leaves, for garnishing

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

served with a spicy ginger sauce with tomato juice, a recipe from Bali, Indonesia

Peel and wash the potatoes and cut into chopstick-sized pieces. Boil the pieces in salted water for a maximum of 20 minutes, drain well, and set aside. Thaw the frozen fish fillet beforehand. Dry the fillet thoroughly and cut into pieces approximately 2 x 3 cm in size. Sprinkle the pieces with aji no moto and press it down lightly. For the fresh lemon juice, wash a lemon thoroughly and cut a piece lengthwise to the right and left of the stem. Remove the cores and squeeze the juice by hand, not too vigorously. Discard the empty parts and the middle part – it contains bitter substances. Drizzle the fillet pieces with the lemon juice and mix gently. For the sauce, detach both ends of the garlic cloves, peel them, and press them. Wash and peel the fresh ginger and dice it into small pieces. Weigh out 20 g and freeze any unused pieces. If using frozen goods, weigh them and thaw them. Simmer the garlic and ginger in the coconut water for 10 minutes, then blend the mixture until smooth. Add the remaining sauce ingredients, mix, and set aside. Wash the vegetables and cut them into chopstick-sized pieces. Slice the green part of the spring onion into approximately 6 mm wide rolls, and cut the white and white-green parts diagonally into 2-3 cm wide pieces and set aside. Use only flawless leaves for the white cabbage. Wash the leaves. Only use the middle rib if it doesn’t taste bitter. Remove the rib and cut it crosswise into thin slices. Chop the leaves into pieces approximately 2 x 3 cm in size. For the egg coating, crack the eggs and mix them with the remaining ingredients to form a batter that is not too runny. Let the batter rest for 5 minutes, then mix well again and pour over the fish pieces. Melt the butter in a small casserole dish and toss the potatoes in it. Add the celery leaves and a pinch of salt and mix in. Keep the potatoes warm with the lid on. Heat 2 tablespoons of sunflower oil in a sufficiently large frying pan. Lift the fish pieces out of the batter one at a time with a fork and place them in the pan. Fry the fillet pieces on both sides over moderate heat, then remove from the pan and place on serving plates. Add the remaining sunflower oil, heat until hot, and add the vegetables, except for the green spring onions, and stir-fry for 3 minutes. Deglaze the vegetables with the sauce, add the green spring onions, and mix briefly. Place the vegetables and potatoes on serving plates, garnish, and serve immediately while warm. Note: You can use any combination of vegetables. Please note the cooking times and the appropriate stir-fry order. I used what I had on hand—carrots, red and green bell peppers, and a small radish—but in this recipe, I suggest something different. For Kecap Tim Ikan see http://www.chefkoch.de/rezepte/3483691519091669/Milde-dunkle-malzig-wuerzige-Sojasauce-Kecap-Tim-Ikan.html