Sea bream fillet à la Dapoer Sriwidi

Ingredients for 1 servings:

• 250 g sea bream fillet(s), fresh or frozen
• 1 m.-large lemon(s), the juice
• some flour
• 1 large egg(s)
• Salt and pepper, black, from the mill
• 3 tbsp extra virgin olive oil
• 200 g coconut water
• 1 tsp, heaped chicken stock powder or chicken bouillon powder, extra
• 1 tbsp oyster sauce
• 1 tsp soy sauce, light
• ½ tbsp tapioca flour
• 1 tbsp Arak (Arak Masak), rice wine
• 1 small chili pepper(s), green
• 2 m.-sized garlic cloves, fresh
• 1 tbsp sesame oil, light
• 6 stalk(s) asparagus, green
• 1 small carrot(s)
• 4 green runner beans
• 1 small spring onion(s), only the white part
• 4 small onions, red
• 1 Pepper, red, long and mild
• 4 small cauliflower florets
• 2 small leaves (cauliflower leaves)
• 1 small pak choi, fresh
• 3 tbsp sunflower oil
• n. B. Salt to taste
• 1 serving of cooked wide pasta, approx. 70 g
• n. B. Flowers and leaves for garnishing

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

Egg-coated fish fillet on Cap Cay with green asparagus and oyster sauce. A recipe from Bali, Indonesia.

Dry the fresh sea bream fillet on kitchen paper; defrost frozen goods first. For the Cap Cay, wash the fruit and vegetables. Trim both ends of the green beans, removing the strings, and cut the beans diagonally into approximately 4 cm long pieces. Wash the fresh asparagus, trimming off about 1 cm from the bottom end, peeling the lower half and cutting into 2 cm pieces. Leave the upper halves and set aside. Cut the white part of the spring onion diagonally into 2-3 cm wide pieces and set aside. Trim both ends of the carrot, peel it, and slice it into approximately 4 mm thick slices using a corrugated grater. Cut the red bell pepper diagonally into approximately 1 cm wide pieces. Leave the seeds and discard the stem. Separate 4 small florets from the cauliflower and halve them lengthwise. Cut 2 young leaves from the head. Cut off the bottom of the bok choy, remove the white leaf stalks, halve, and set aside. Halve any larger leaves lengthwise. Cut off both ends of the small red onions, peel, and use whole. For the oyster sauce, heat 200g of water and dissolve the chicken stock powder in it. Cook the asparagus, carrot, and bean pieces for 2 minutes. Cook the top parts of the asparagus for 5 minutes and set aside. Add the oyster sauce and stir in. Mix the tapioca flour with the rice wine until smooth and add to the simmering sauce, stirring continuously. Slice the small green chili crosswise into thin rings. Leave the seeds on, discarding the stalks. Add the rings to the sauce. Crush the garlic into the sauce. Simmer everything together for 2 minutes, remove from the heat, and set aside. Squeeze the lemon by hand (see note). Rub the sea bream fillet on both sides with a little lemon juice, then coat with flour. Crack the egg and whisk with pepper and salt. For the wide noodles, heat a pot with about 1 liter of salted water. Heat the sunflower oil in a medium-sized pan, add the spring onions and small onions, and stir-fry for 1 minute. Add the red pepper pieces along with the cauliflower florets and stir-fry for 1 minute. Add the green beans, asparagus, and carrot pieces and stir-fry for 1 minute. Then deglaze with the sauce, add the cauliflower and bok choy leaves, and simmer with the lid on for 2 minutes. Remove from the heat. Meanwhile, brush the fish fillet on both sides with the beaten egg. Heat the olive oil in a sufficiently large pan, add the sea bream fillet, and fry on one side for about 2 minutes, then turn it over, drizzle with the remaining egg, and fry with the lid on for 3 minutes. Slide the fish fillet onto a serving plate. Drain the pasta, place it on a serving plate, and scatter the Cap Cay sauce over it. Add the asparagus heads and drizzle the remaining olive oil from the pan over the asparagus heads. Garnish and serve warm. Note: There is a white, very bitter part in the center of the lemon. The usual way of squeezing a lemon like an orange inevitably leads to a bitter end. Cut a slice lengthwise from a lemon, about 5 mm to the right and left of the center, remove the seeds, and squeeze by hand.