John Myers
Contents
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Ingredients
Also:
- 1 Lime, just the juice of it
- 1 pinch Salt
- 1 pinch Sugar, fine, white
- 1 pinch Aji-No-Moto, (high purity glutamate), optional
- 250 g Flower cabbage, China, (alternatively spinach leaves)
- 6 large Salam leaves, fresh or frozen
- 30 g Ginger, fresh or frozen
- 2 medium-sized Cloves of garlic, fresh
- 70 g Coconut water
- 2 tbsp Orange juice
- 1 tsp Rice wine vinegar, clear, mild
- 1 tsp Soy sauce, salty
- 2 tbsp Oyster sauce, (Saus Tiram)
- 1 tbsp Fish sauce, light
- 1 tsp Sesame oil, light
- 1 tsp Tapioca flour
- 2 tbsp Rice Wine, (Arak Masak)
- 30 g Cabbage stalk, (Kai Lan)
To garnish:
- 12 Cauliflower leaves, (Kai Lan)
- 8 Tomato slices
- 1 tbsp Celery leaves, fresh or frozen
- 1 tsp Chili, red, dried and crushed, (Pul Biber)
Instructions
Prepare fish fillet:
- Pat the fresh or thawed fish fillet dry with paper towels. Dissolve the chicken broth together with the sugar and the Aji-No-Moto in the lime juice and brush the fish fillet with it on both sides.
Prepare the fish bed:
- Remove the green leaves from the washed cabbage without a stalk, rinse them individually and lay them out on a plate. Cut the stalks crosswise into approx. 3 mm wide rolls and use them for the sauce.
For the sauce:
- For the sauce, wash and peel the fresh ginger. Grate the required amount on a fine grater, weigh the TK products and allow them to thaw. Cap the garlic cloves at both ends, peel and press through a garlic press. Mix all the ingredients for the sauce well and bring to a simmer in a small saucepan. Add the cabbage stalks and simmer for 2 minutes. Take the sauce off the stove and keep it warm.
Cover the fillet:
- Cover the sea bream fillet with the washed salam leaves. Place a cup in a large saucepan with a lid. Pour approx. 3 cm of water into the pot and place the plate with the fillet on the cup.
Steam the fillet:
- Steam the fillet for 10 minutes.
To garnish:
- In the meantime, wash the tomatoes and cut them crosswise into 6 mm thick slices. Season with salt and black pepper.
Garnish and Serve:
- Let the condensation run off the plate and remove the salam leaves. Drizzle the sauce over the fillet, garnish and serve warm as an accompaniment to flower rice.
