Mie Goreng Istimewa dengan Ikan Dori – Sea bream fillet in spicy sauce with fried noodles

Ingredients for 1 servings:

• 80 g pasta, curly
• 250 g water
• 1 tsp instant chicken broth
• 2 tbsp tamarind syrup
• 1 tbsp soy sauce, sweet
• 1 tbsp soy sauce, salty
• 4 small onions, red
• 2 medium-sized garlic cloves, fresh
• 2 peppers, red, long, fresh or frozen
• 2 chili peppers, red, curly, fresh or frozen
• 15 g lemongrass, fresh or frozen
• 50 g carrot(s), grated
• 30 g desiccated coconut, fresh or frozen
• 30 g pineapple
• 20 g white cabbage
• 20 g shallot(s), green
• 2 kaffir lime leaves
• 4 tbsp Sambal guna-guna, in my recipes
• 1 tbsp rice wine (arak)
• 10 tbsp hoisin sauce
• 4 tbsp oil (canola oil)
• 300 g sea bream fillet(s), frozen
• 1 lemon(s), juice
• 2 tbsp oil (canola oil)
• 2 tbsp tamarind syrup
• 4 tbsp coconut milk, creamy
• 4 tbsp Sambal guna-guna, in my recipes
• 1 tbsp oyster sauce
• 1 lemon(s)
• 1 tomato(s)
• 2 small onions, red
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

a particularly spicy and exotic dish from the island of Madura, Indonesia

Rub the fish fillet with the lemon juice and refrigerate. Bring 200g of water to a boil. Dissolve the instant chicken stock, tamarind syrup, and sweet and salty soy sauce in it. Add the noodles and cook for three minutes until soft. Strain and set aside. Trim the ends of the onions and garlic cloves, peel them, and slice them. Wash the peppers, remove the seeds, and cut them crosswise into strips. Wash the curly chilies and slice them crosswise into thin rings, leaving the seeds. Trim the tough root stem of the lemongrass, remove the brown-green leaves, and finely slice the white part. Wash one carrot, trim both ends, peel it, and grate pieces with a coarse grater. Use a vegetable peeler to shave the desiccated coconut off the fresh coconut flesh. Cut the pineapple into small pieces. Wash the white cabbage and chop it into small pieces. Wash one shallot and slice the green part into rings. Wash the kaffir lime leaves and cut into thin strands. Mix together the sambal guna-guna, arak, and hoisin sauce. For garnish, cut off a section of the lime on each side and remove the seeds. Wash and slice the tomato. Treat the onions as described above. Mix the tamarind syrup, coconut milk, sambal guna-guna, and oyster sauce into a seasoning mix. Heat a medium-sized pan, add the canola oil, and let it heat through. Add the desiccated coconut and, once browned, the lemongrass, onion, and garlic. Mix well, then add the pepperoni, chili, carrot, and pineapple pieces and stir to combine. Finally, add the slightly chopped noodles with the kaffir lime strands. Mix well and let them sauté slightly. Finally, stir in the sambal guna-guna mixture and transfer the Mie Goreng Istimewa to a lidded pot. Close the pot and keep warm over low heat. Dry the fish fillet. Heat two tablespoons of canola oil in a pan and sear the fish fillet on both sides. Spread half of the seasoning mixture on the fillet, turn it over, and cover it with the remaining seasoning mixture. Reduce the heat, cover the pan, and let the fillet simmer for 3-4 minutes on both sides. Arrange the Mie Goreng Istimewa on a serving plate and garnish. Slide the fish fillet with its sauce over the fish fillet and serve hot. Rice and noodles are among the main dishes in Indonesia. Meat of any kind, fish, shellfish, and vegetables are among the side dishes. Mie Goreng Istimewa means “special fried noodles.”