Fish sambal with ambarella sauce and okra on pak choi

Ingredients for 2 servings:

• 400 g fish fillet(s) (sea bream or pollock), fresh or frozen
• 150 g okra
• 6 kemiri nuts or macadamia nuts
• 80 g tomatoes, fully ripe
• 100 g onion(s), red, small
• 10 g garlic clove(s), fresh
• 150 g Ambarella(s), half ripe to ripe
• 15 g Pepper, red, long
• 15 g lemongrass, fresh or frozen
• 15 g turmeric root, fresh or frozen, cut into pieces
• 4 tbsp palm oil, premium quality
• 1 tbsp shrimp paste
• 1 tbsp oyster sauce
• 1 tbsp shrimp sauce (Anjani, in my recipes)
• 1 tbsp fish sauce, light
• 100 g orange juice
• 150 g water
• 2 tsp instant chicken broth
• 2 kaffir lime leaves, fresh or frozen
• n. B. Fish sauce, light, very salty
• e.g. shrimp sauce (Anjani)
• 2 heads of pak choi (mustard cabbage), Chinese or white cabbage
• n. B. flowers and leaves
• n. B. Honeydew melon(s), cut into pieces
• ½ pineapple

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 55 minutes

Fish fillet with a fruity and spicy sauce, combined with okra, bok choy, and fruit. Recipe from Bali, Indonesia. Original title: Ikan Asam Kedondong Dengan Okra

Dry the fish fillets with kitchen paper, cover, and refrigerate. Wash the okra pods, trimming the stems along the visible ring. Chop large pods crosswise into bite-sized pieces, leaving smaller pieces as they are. Split the kemiri nuts lengthwise and cut the halves in half lengthwise and crosswise. Discard any rancid or moldy nuts. Wash the tomatoes, remove the stems, quarter lengthwise, remove the green stems, and cut them into thirds crosswise. Trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Wash and peel the ambarella pods, remove the flesh from the core, and cut them into hazelnut-sized pieces. Wash the red chili peppers and cut them diagonally into approximately 1 cm wide pieces. Leave the seeds on, discarding the stems. Wash the fresh lemongrass, removing the tough stem at the bottom, discarding any brown or wilted leaves, and using only the white parts. Cut these into thin slices. Remove the outer, green leaves as needed. Weigh and thaw frozen produce. Wash the kaffir lime leaves and use them whole. Combine all the sambal ingredients, from shrimp paste to chicken stock, and mix. Wash and blanch the bok choy, then use it as a base for the fish. If using white cabbage, use only flawless leaves. Only use the middle stalk if it doesn’t taste bitter. Wash and blanch the leaves, cut into pieces no larger than 5 x 5 cm, and use like the bok choy. Heat a large pan, add the palm oil, and let it heat up. Add the kemiri nuts, onions, and garlic, and roast until the onions are translucent. Add the red chili pepper, finely chopped lemongrass, and turmeric pieces. Roast until fragrant. Deglaze with the orange juice mixture. Add the tomato and ambarella pieces, and simmer with the lid on for 10 minutes. Remove from the heat and let cool slightly. Empty the contents of the pan into a blender and blend coarsely on the lowest setting for about 10 seconds, then blend finely on the highest setting for 30 seconds. Return the sambal and kaffir lime leaves to the pan, season to taste, and bring to a simmer. Add the prepared okra and simmer for 5 minutes, then set aside. Place the fish fillets on the sambal and cover with sambal. Cover and simmer for 6 minutes. Remove from the heat and, without removing the lid, let the fish sambal develop its full flavor at room temperature. To serve, warm to about 50°C; do not overheat! Slide the fillets into a serving dish, add the sauce and okra, garnish, and serve with cooked white rice.