Ikan Fillet Krapu Saos Tiram à la Hong Kong

Ingredients for 2 servings:

• 250 g fish (sea fish), white, firm, fresh or frozen, e.g. haddock or similar, see note
• 1 lemon(s), fresh
• n. B. Wheat flour type 405
• 1 ½ liters of frying oil, fresh
• 4 small onions, red
• 1 small spring onion(s)
• 6 leaves of pak choi
• 1 leaf of white cabbage
• 5 g fresh ginger
• 1 Pepper, red, long, mild
• 1 small chili pepper(s), green, fresh or frozen
• 2 tbsp sunflower oil
• 1 tbsp sesame oil, light
• 2 medium-sized garlic cloves, fresh
• 120 g coconut water
• 1 tbsp oyster sauce
• 2 tbsp light fish sauce from King Lobster
• 1 tsp tamarind paste
• 1 pinch of five-spice powder
• 1 tsp tapioca flour
• 1 tbsp rice wine (Arak Masak)
• n. B. Cucumber(s) (cucumber pieces à la Hong Kong), see note
• e.g. Thai basil, fresh
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 36 minutes

Pieces of whitefish fillet with Cap Cay in oyster sauce, served with white rice. Recipe from Canton, China.

Wash a fresh lemon, cut a slice off both sides of the center, remove any seeds with the tip of a knife, and squeeze the juice. Be careful not to extract any bitter oil from the peel if you use too much force. Dry the fillet with kitchen paper and cut into pieces about 2 x 3 cm, then marinate in the lemon juice. For the sauce, press the garlic cloves, mix all the ingredients in a small bowl until smooth, and set aside. Trim both ends of the small onions and halve them lengthwise. Cut the green part of the spring onion into approximately 1 cm wide rolls, and cut the white to white-green, firm part diagonally into approximately 3 cm wide pieces. Keep both separate. Cut off a small portion of the bottom of the pak choi leaves and separate them from the leaf along the edge. Chop crosswise into approximately 1 cm wide pieces. Halve the green leaf parts lengthwise and cut them into thirds crosswise. Quarter very large leaves. Remove the central stalk of the white cabbage leaves and chop the leaves into approximately 2 x 3 cm pieces. Peel the ginger and first slice crosswise into very thin slices, then quarter these slices. Cut the chili peppers into slim, diagonally sliced ​​pieces. Leave the seeds on and discard the stem. Cut the small, green chili pepper crosswise into very thin rings. Leave the seeds on and discard the stem. Heat the frying oil to 180°C. Dry the fish fillets and coat them in flour. Fry in two batches in the frying oil for about 20 seconds until light brown. Drain and set aside. In a medium-sized pan or wok, heat the sunflower oil, add all the ingredients except the green bok choy leaves and the sesame oil, and stir-fry for 3 minutes. Deglaze the pan, add the bok choy leaves and sesame oil, and stir-fry. Then add the fish pieces and let it simmer for 1 minute without heat, uncovered. Divide among serving plates and serve warm with rice and cucumber pieces à la Hong Kong. Note: In Indonesian, krapu refers to a group of reef fish with firm flesh, which is primarily used in gastronomy as fillets or fillet pieces, as in this recipe. The recipe for Spicy Cucumber Pieces à la Hong Kong can be found here: https://www.chefkoch.de/rezepte/3339841496205206/Wuerzige-Gurkenstuecke-la-Hongkong.html