Fish like Hong Kong

Ingredients for 2 servings:

• 500 g fish fillet(s), white, fresh or frozen
• 1 liter of frying oil, fresh
• n. B. Cucumber(s) (spicy cucumber pieces ala Hong Kong, see my recipes), for garnishing
• n. B. Flowers and leaves for garnishing
• 1 tbsp lemon juice
• 1 tbsp oyster sauce
• 12 tbsp fish sauce, light
• 2 small chili peppers, green
• 2 m.-large tomato(s), fully ripe
• 1 spring onion(s)
• 0.33 tomato peppers, red
• 40 g carrot(s)
• 60 g mango(s)
• 2 tbsp tamarind syrup
• 120 g guava juice, alternatively orange juice
• 50 g tomato juice
• 2 tbsp lemon juice
• 4 g instant chicken broth
• 2 tbsp white sugar
• 1 tsp, leveled cornstarch
• 2 tbsp rice wine (Arak Masak)
• 4 tbsp peanut oil
• n. B. salt and pepper, black
• 1 egg(s)
• 1 tsp, levelled sugar
• ½ tsp instant chicken broth
• 40 g orange juice
• 1 pinch(s) pepper, white
• 70 g tapioca flour
• 1 tbsp baking powder
• 40 g coconut flour

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Fish fillet pieces in batter with sweet, sour, and spicy vegetable sambal. Recipe from Lombok, Indonesia.

Mix the ingredients for the marinade. Pat the fish fillets dry, brush both sides with the marinade, and chill. Wash the vegetables and fruit and peel if necessary. Deseed the chilies and slice them crosswise into thin strips. Peel the tomatoes, halve them lengthwise, and remove the white-green stems and seeds. Halve the empty tomato halves lengthwise and quarter them crosswise. Cut the spring onions diagonally into approximately 1 cm wide pieces, separating the thin, green parts from the other parts. These will not be used at the same time. Deseed the tomato peppers and remove the bright red membranes, then cut them lengthwise into 1 cm wide strips and cut these diagonally into approximately 1 cm wide pieces. Grate the carrot into approximately 3 mm thick slices. Fillet the mango and cut the fillets into strips, then cut these diagonally into pieces. Mix all ingredients, from tamarind syrup to rice wine. Dry the fillets and cut into pieces approximately 2 x 3 cm in size. Mix the batter ingredients into a smooth batter. It should be neither too runny nor too thick. Heat the frying oil to 160 degrees Celsius. Meanwhile, heat the peanut oil for the vegetable sambal in a pan, then add the carrot pieces and stir-fry until lighter in color. Add the spring onion pieces and tomato peppers and stir-fry for 3 minutes. Then add the tomato and mango pieces, mix, and fry for 2 minutes, stirring constantly. Deglaze with the guava juice and simmer briefly, then stir in the thin, green parts of the spring onion. Remove from the heat and keep warm. Dip the fish fillets in the batter one at a time, then add them to the hot frying oil. Fry on both sides until golden brown. Divide the fish among serving plates, add the vegetable sambal, garnish, and serve warm. Together with rice, it is a main dish in Indonesia.