John Myers
Contents
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Ingredients
For the fish:
- 2 Pangasius fillets (frozen), approx. 250 g
- 2 Limes
- 2 Pinches Salt
- 4 tbsp Unsalted butter
For the sauce:
- 2 Tomatoes, red, fully ripe
- 2 tbsp Tomato paste
- 4 tbsp Peanut oil
- 4 Macadamia nuts
- 4 small Onions, red
- 2 medium-sized Cloves of garlic, fresh
- 10 g Ginger, fresh or frozen
- 100 g Guava juice
- 100 g Coconut milk, creamy (24% fat)
- 2 tbsp Sambal Bangkok ala Siu
- 1 tsp Chicken broth, Kraft bouillon
- 1 tbsp Sugar, white, fine
To taste:
- Salt
- Coconut milk, creamy
To garnish:
- Lime section without grains
- Coconut milk, creamy
- Dill, fresher
- Flowers and leaves
Instructions
- Thaw the fish fillets, dry them, season with salt and drizzle with the lime juice. Wash tomatoes, cut in half, remove the green-white stalk, cut in half lengthways and quarter across. Pour into the blender together with the guava juice and puree to a tomato juice mixture on the highest setting.
- Quarter the macadamia nuts. Cap the ends of the onions and garlic, peel and cut into pieces. Toast with the nuts in peanut oil until they get color. Deglaze with the juice from the blender and simmer for about 5 minutes.
- Remove from heat, let cool down. Wash, peel and cut the fresh ginger crosswise into thin slices. Weigh frozen goods and allow to thaw. Add the remaining ingredients for the sauce (except for the coconut milk), homogenize again in the blender on the highest setting for one minute. Fold in the coconut milk by hand and season to taste.
- In a large pan with a lid, fry the pangasius fillets on one side with the butter, turn them carefully and pour the sauce over them. Let it stew with the lid on for 10 minutes. Place the side dishes (rice, parsley potatoes, vegetables) on the serving plates, add the pangasius fillets with the sauce, garnish and serve hot.
Attachment:
- Sambal Bangkok ala Siu: Sambal Bangkok ala Siu
