Fried sea bream pieces à la Canton

Ingredients for 2 servings:

• 250 g sea bream fillet(s), fresh or frozen
• 1 tbsp lime juice or lemon juice
• 1 tbsp soy sauce (Kecap Tim Ikan), see appendix
• 1 tbsp oyster sauce (saus tiram)
• 1 tsp, heaped tapioca flour
• 2 tbsp wheat flour type 405
• 1 tbsp tapioca flour
• 1 tsp baking powder
• 1 pinch of salt
• 5 tbsp orange juice
• 4 small onions, red
• 2 medium-sized garlic cloves, fresh
• 30 g carrot(s)
• 30 g bell pepper(s), green, fresh
• 30 g bell pepper(s), red, fresh
• 1 Pepper, red, long, mild
• 60 g pineapple pieces from the can
• 6 leaves of Kailan (Chinese broccoli) (large leaves)
• 1 small chili, green, fresh or frozen
• 60 g Shimeji mushrooms, fresh, white-capped
• 1 tbsp sunflower oil
• 1 tbsp sesame oil, light
• 2 tbsp rice wine (Arak Masak)
• 2 tsp, heaped tapioca flour
• 3 tbsp pineapple juice from the can
• 60 g coconut water
• 20 g orange juice
• 2 tbsp rice wine vinegar, clear, mild
• 1 tbsp fish sauce, light (e.g. kecap ikan “King Lobster”), alternatively soy sauce
• 1 tbsp oyster sauce (saus tiram)
• 2 tbsp white sugar
• 1 tsp chicken stock powder, strong bouillon
• 1 liter of frying oil, fresh
• n. B. Sesame, white
• n. E. Salad leaves (frisée), fresh
• n. B. flowers and leaves

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

The sea bream pieces are so tender and juicy they melt in your mouth. Served with crunchy vegetables, sweet and sour sauce, and flower rice.

Rinse fresh fish fillets. Defrost frozen fish. Dry with kitchen paper and cut into approximately 3 x 3 cm pieces. Mix the marinade ingredients and marinate the fish pieces. Mix the batter ingredients evenly into the batter. For the vegetables, trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Wash and peel a piece of carrot, score it lengthwise 5-7 times, and slice it crosswise into approximately 2 mm thick slices. Wash the bell peppers, remove the stems, seeds, and white membranes. Cut lengthwise into approximately 2 cm wide strips and diagonally into approximately 3 cm long pieces. Remove the pineapple chunks from the can, drain well, and set aside. Wash the fresh kailan, separate the leaves from the stem, and discard the usually woody stem. Separate the thin leaf stalks from the leaves along the midrib, halving the leaves lengthwise. Cut the leaf stalks crosswise into approximately 3 cm long pieces. Cut the large leaf halves crosswise into approximately 2 cm wide strips and then halve these crosswise. Keep the leaves and stems separate. Wash the small green chili, cut it crosswise into thin slices, leaving the seeds and discarding the stem. With the shimeji mushrooms, remove the lower part, the substrate and mycelium. Separate the mushrooms, cleaning them with a brush if necessary. Trim the long stems, halve them, and use them with the caps. For the sauce, first mix the tapioca flour with the rice wine until smooth, then add all the remaining ingredients. Season with salt and keep to taste. Be sure to mix again before use. Strain the sea bream pieces well and add the marinade to the sauce. Heat a wok, add both oils, and heat until hot. Add the onions and garlic cloves and stir-fry briefly until the onions become translucent. Add the carrot slices, sweet peppers, kailan stems, and chili and stir-fry for 3 minutes. Add the mushrooms and kailan leaves and mix, then immediately deglaze with the sauce. Simmer briefly, then remove the solids with a slotted spoon and keep warm in a preheated bowl. Pour the remaining sauce into a small bowl. Clean the wok and heat the frying oil to 170 degrees Celsius. Dip the sea bream pieces in the batter and fry in batches for 1 minute on each side. The batter should only be lightly browned. Keep the pieces warm. Divide the vegetables between the serving dishes with a slotted spoon, place the sea bream pieces on top, and drizzle some of the remaining sauce over the sea bream pieces. Garnish as desired. Serve with the remaining sauce in the pot and enjoy. Serve with flower rice. Appendix Kecap Tim Ikan, see: https://www.chefkoch.de/rezepte/3483691519091669/Milde-dunkle-malzig-wuerzige-Sojasauce-Kecap-Tim-Ikan.html