Fried pieces of sea fish with Cap Cay Teriyaki

Ingredients for 2 servings:

• 400 g fish fillet(s) (white and waxy meat)
• 2 tbsp lemon juice
• 3 tbsp teriyaki sauce
• 1 egg(s), size M
• 1 ½ liters of frying oil, fresh
• 4 small onions, red
• 2 medium-sized garlic cloves, fresh
• 1 small green chili pepper, alternatively 1 tsp chipotle chili powder
• 2 tomatoes, fully ripe
• 10 green beans, fresh or frozen
• 0.33 tomato peppers, red
• 1 pepper, red, long, medium hot
• 30 g avocado(s), ripe
• 3 tbsp coconut oil
• 15 g peanuts, roasted
• 3 tbsp teriyaki sauce
• 2 tbsp fish sauce, light
• 1 tbsp soy sauce, sweet
• 1 tbsp fresh lemon juice
• 120 g coconut water
• 2 tbsp tomato paste
• 1 tsp tapioca flour
• 1 tbsp rice wine (Arak Masak)
• 1 tomato(s), fully ripe
• 1 piece(s) salad cucumber(s), green, slim

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 45 minutes

Baked caper fish fillet pieces with caper cay in teriyaki sauce. Recipe from Lombok, Indonesia.

For the fresh lemon juice, wash 2 lemons and cut a piece lengthwise from the base of the stem to the right and left of the stem. Remove the seeds and squeeze the juice by hand. Discard the empty parts and the middle parts (which contain bitter substances). Cut the fish fillet into bite-sized pieces and marinate with the lemon juice for 10 minutes. Dry with kitchen paper and marinate with the teriyaki sauce for 2 hours at room temperature, stirring occasionally. For the sauce, mix all ingredients until smooth. For the cap cay, trim both ends of the onions and garlic cloves, peel them, and chop them into large pieces. Wash the vegetables and fruit. Cut the small green chili crosswise into thin slices, leaving the seeds on and discarding the stem. Remove the stems from the tomatoes, peel them, quarter them, and deseed them. Halve the quarters lengthwise and crosswise. Halve the red tomato pepper lengthwise, removing the stem, membranes, and seeds from one half. Cut lengthwise into strips approximately 1 cm wide and crosswise into pieces approximately 2 cm long. Remove the stems from the red bell pepper, wash them, cut them open lengthwise, open them up, and remove the seeds. Halve the empty pod lengthwise and cut them crosswise into pieces approximately 1 cm wide. Halve the avocado lengthwise around the pit on a cutting board. Remove the brown-white pit and the brown skin from one half. Scoop out the flesh with a teaspoon and cut into pieces approximately 1 cm large. To garnish, slice a tomato and a piece of cucumber. Heat the frying oil to 200°C. Crack the egg, using only the egg white. Whisk with a pinch of salt. Using two chopsticks, dip the fish pieces, one by one, in the egg white and immediately add them to the frying oil. Fry until golden brown, remove from the pan, and drain well. Heat the coconut oil in a medium-sized pan. Roast the onions and garlic cloves until translucent, then add the chili, tomato, peppers, chili peppers, and peanuts and stir-fry for 1 minute. Add the tomatoes and green beans and stir-fry for 1 minute. Deglaze with the sauce and let it thicken. Add the avocado and fish pieces and drizzle with the sauce. Divide among serving plates, garnish, and serve with white rice. Note: “ikan kaper” refers to an unspecified range of reef fish sold in Indonesia. They have white, tasty, firm flesh and fillets weighing around 400 g.