Sea bream in spicy mango sauce with mandarin rice

Ingredients for 2 servings:

• 2 sea bream fillets, 200 g each, frozen
• 1 tbsp lemon juice
• 30 g carrot(s)
• 1 Pepper, red, long, mild
• 1 egg(s), size M
• 1 pinch(s) chicken stock powder
• 1 pinch(s) white pepper, freshly ground
• 1 tbsp, heaped wheat flour type 405
• 2 tbsp sesame oil, light
• 200 g coconut water
• 1 tsp broth powder (mushroom bouillon, granules)
• 80 g basmati rice
• 80 g onion(s), red, small
• 10 g garlic clove(s)
• 15 g ginger
• 5 g galangal
• 30 g spice lily (aromatic ginger)
• 2 Pepper, red, long, mild
• 2 m.-large tomato(s)
• 5 g shrimp paste, fermented
• 4 kemiri nuts, alternatively macadamia
• 80 g mango pulp
• 3 tbsp coconut milk, 24% fat
• 1 tsp vegetable stock powder
• 1 tbsp fish sauce, light
• 80 g snow pea(s)
• 30 g butter
• 2 tbsp rice wine, dark, spicy-mild
• ½ tsp broth powder (mushroom bouillon, granules)
• 1 piece(s) carrot(s), approx. 5 cm (from the top)
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

A tasty main meal from modern Balinese cuisine.

Thaw the sea bream fillets, dry thoroughly with kitchen paper, and rub with lime juice. For the mandarin rice, dice the washed carrot and bell pepper. Crack the egg into small cubes and whisk with the chicken stock powder, pepper, and wheat flour. Heat the sesame oil in a pan and fry the egg mixture into an omelet. Let cool slightly and cut into approximately 5 mm pieces. Heat the coconut water, dissolve the mushroom stock powder, and stir in the washed basmati rice. Cover and simmer gently for 12 minutes. After 5 minutes, add the diced carrots, after 8 minutes the diced bell peppers, and after 10 minutes the egg pieces. Remove from the heat, do not open the lid, and let the mandarin rice mature for 30 minutes. Meanwhile, for the sauce, trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Wash and peel the ginger, galangal, and lily roots, then cut them into thin slices crosswise. Wash and destemmed chili peppers, halve them lengthwise, remove the seeds and membranes, and cut each half diagonally into approximately 1 cm wide pieces. Remove the green parts from the washed tomatoes, quarter them lengthwise, and remove the green and white stem ends. Cut the quarters into thirds crosswise. Crumble the shrimp paste. Halve the kemiri nuts vertically and check the insides for mold; discard any mold. Wash a mango, cut off both ends, and peel it. Then fillet it around the core. Place all the sauce ingredients in a blender and puree until smooth. For the vegetables, trim the snow peas. Place them in a casserole dish along with the butter, rice wine, and mushroom stock powder. To garnish, wash and peel the carrot, and make 5 to 7 3 mm deep cuts lengthwise. Cut crosswise into 4 mm thick blossoms, blanch for 2 minutes, and garnish with washed blossoms and leaves, if desired. Serve with half of the sauce in a pan, place the sea bream fillets on top, and cover with the remaining sauce. Garnish with the carrot blossoms and cook, covered, for 10 minutes over moderate heat. Meanwhile, cook the snow peas for 3 minutes and remove from the heat. Transfer the cooked sea bream fillets to serving bowls and surround them with the snow peas. Serve with the mandarin rice, garnished as desired, and enjoy.