Sea bream fillet in spicy tomato sauce with Cap Cay

Ingredients for 2 servings:

• 400 g sea bream fillet(s) (2 pieces), fresh or frozen
• 2 tbsp lemon juice
• 4 tbsp sunflower oil
• 1 m.-large eggplant(s)
• 2 small potatoes, waxy
• 40 g carrot(s)
• 10 sugar snap peas, fresh
• 1 Pepper, red, long, mild
• 2 tbsp sunflower oil
• 1 tsp tapioca flour
• 2 tbsp rice wine (Arak Masak)
• 1 tbsp tamarind syrup
• 30 g water
• 1 tsp oyster sauce (saus tiram)
• 1 tbsp light fish sauce (e.g. kecap ikan “King Lobster”)
• 4 m.-large tomato(s), fully ripe
• 4 small onions, red
• 2 medium-sized garlic cloves
• 1 small chili pepper(s), green, fresh or frozen
• 2 tbsp sunflower oil
• 100 g tomato juice
• 2 g chicken broth (strong bouillon)
• 5 g shrimp paste (terasi)
• n. B. Salt and pepper, black , freshly ground to taste
• n. B. Sesame, white
• n. B. flowers and leaves

Instructions

Working time approx. 35 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 10 minutes

A colorful specialty from Bali, Indonesia.

Rinse the fresh sea bream fillets and dry with kitchen paper like thawed frozen fillets. Rub with lemon juice and set aside. Wash the eggplant, trim both ends, and cut the eggplant crosswise into approximately 8 mm thick slices. Salt and let stand in a stack for 20 minutes. Rinse well under running water and place on a fresh tea towel to dry, then cover with a second tea towel. After 15 minutes, fry in hot olive oil on both sides until light brown. In the meantime, wash and peel the potatoes, cut into thirds lengthwise and quarters crosswise, and boil in salted water until tender. Trim both ends of the carrot, peel, halve lengthwise, and cut crosswise into approximately 3 mm thick slices. Wash the snow peas, trim both ends, and remove the strings on both sides. Halve larger ones crosswise, leaving smaller ones. Wash the fresh red bell peppers, remove the stems, cut lengthwise, open, deseed, and halve lengthwise. Cut the halves diagonally into approximately 5 mm wide pieces. For the sauce, wash the tomatoes, remove the stems, peel, and quarter lengthwise, removing the green and white stem end, deseed, and cut the quarters into thirds lengthwise and crosswise. Trim both ends of the onions and garlic cloves, peel, and finely chop. Heat the sunflower oil in a pan, add the tomatoes, onions, garlic, chili flakes, and herb mix, and fry for 3 minutes. Deglaze with the tomato juice and stir in the shrimp paste. Thicken the sauce slightly, season with salt and pepper, and keep warm. To deglaze the sauce, mix the tapioca flour with the rice wine and stir in the remaining ingredients. Fry the fish fillets on both sides in 4 tablespoons of sunflower oil and place in the preheated serving dishes. Pour the sauce over the fish and keep warm. Heat 2 tablespoons of sunflower oil in a wok and add the ingredients to the Cap Cay, stirring for 3 minutes. Deglaze with the sauce and simmer for 1 minute. Season with salt and pepper and add to the fish fillets. Garnish as desired, serve warm, and enjoy.