John Myers
Contents
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Ingredients
For the Cap Cay:
- 2 tbsp Lemon juice
- 4 tbsp Sunflower oil
- 1 medium-sized Eggplant, purple, fresh
- 1 medium-sized Potato, waxy
- 40 g Carrot
- 10 Snow peas
- 1 Hot peppers, red, long, mild
- Sunflower oil
To extinguish:
- 1 tsp Tapioca flour
- 2 tbsp Rice Wine, (Arak Masak)
- 1 tbsp Tamarind syrup
- 30 g Water
- 1 tsp Oyster sauce, (Saus Tiram)
- 1 E L Fish sauce, light colored
For the sauce:
- 4 medium-sized Tomatoes, red, fully ripe
- 4 small Onions, red
- 2 medium-sized Cloves of garlic, fresh
- 1 smaller Chilli, green, fresh or frozen
- 2 tbsp Sunflower oil
- 100 g Tomato juice
- 2 g Chicken broth, Kraft bouillon
- 5 g Shrimp paste, (terasi)
- Salt and pepper, black, fresh from the mill to taste
To garnish:
- Sesame seeds, white
- Flowers and leaves
Instructions
- Rinse off the fresh sea bream fillets and dry them with kitchen paper like the defrosted frozen goods. Rub with lemon juice and keep ready.
- Wash the aubergine, cap both ends and cut across into 8 mm thick slices. Salt and let stand in the pile for 20 minutes. Rinse well with running water and dry on a fresh tea towel, cover with a second tea towel. After 15 minutes, fry in hot olive oil until light brown on both sides.
- In the meantime, wash the potatoes, peel them, cut them into thirds and quarters crosswise and cook them in salted water. Cap the carrot at both ends, peel, halve lengthways and cut across into approx. 3 mm thick slices. Wash the sugar snap peas, cut them off at both ends, pulling off the threads on both sides. Halve the larger pods crosswise, leave the smaller ones. Wash the fresh, red peppers, remove the stem, cut open lengthways, fold open, core and halve lengthways. Cut the halves diagonally into pieces approx. 5 mm wide.
- For the sauce, wash the tomatoes, remove the stems, peel them, quarter them lengthways, remove the green-white stalk base, remove the pits and cut the quarters lengthways and crossways into thirds. Cap the onions and garlic cloves at both ends, peel and cut into small pieces.
- Heat the sunflower oil in a pan, add the tomatoes, onions, garlic, chilli flakes and the herb mix and fry for 3 minutes. Deglaze with the tomato juice and stir in the shrimp paste. Thicken the sauce a little, season with salt and pepper and keep it warm.
- Heat the 2 tablespoons of sunflower oil in a wok, add the ingredients to the Cap Cay and stir-fry for 3 minutes. Deglaze with the sauce and simmer for 1 minute. Season to taste with pepper and salt. And add to the fish fillets.
- Garnish as desired, serve warm and enjoy.
