Pollock fillet in spicy coconut-mango sauce

Ingredients for 2 servings:

• 400 g pollock fillet(s), fresh or frozen
• 1 tbsp Soy sauce, mild (Kecap Tim Ikan), see my recipe in the database
• 1 tbsp lemon juice
• 3 tbsp extra virgin olive oil
• 1 mango(s), fully ripe
• 4 small onions, red
• 2 medium-sized garlic cloves
• 2 m.-large tomato(s)
• 1 small chili pepper(s), green
• 1 pinch(s) cardamom powder
• 1 pinch(s) black pepper, freshly ground
• 1 tsp glutamate (Ajino-Moto)
• 2 g chicken broth powder
• 100 g coconut milk, creamy
• 2 tbsp celery leaves, finely chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Dry the fresh or thawed fish fillets with kitchen paper, halve larger fillets. Mix the kecap with the lemon juice, brush the fillets with it, and set aside. Wash and peel the mango, remove the core, and finely chop the fillets. Finely chop the onions and garlic cloves. Wash the tomatoes, remove the stems, and quarter them lengthwise. Remove the green stems and halve them crosswise. Wash the green chili, remove the stems, and use the chili whole. Wash and chop the celery leaves. Place all ingredients, from the mango to the chicken stock, in a blender and blend for 1 minute at full speed. Heat a medium-sized pan, add the olive oil, and heat until hot. Add the fish fillets and sear on both sides; this takes about 10 minutes. Deglaze with the blender mixture. Bring to a boil briefly and add the coconut milk. Garnish with the celery leaves and serve in the pan with white bread.