Sea bream pieces in teriyaki sauce with rice

Ingredients for 2 servings:

• 400 g sea bream fillet(s), fresh or frozen
• 2 tbsp teriyaki sauce
• 1 egg(s), size M
• 80 g basmati rice
• 140 g water
• 1 Pepper, red, long, mild
• 2 leaves of pak choi (approx. 20 g)
• 20 g carrot(s)
• 1 leaf of white cabbage
• 2 tbsp teriyaki sauce
• 1 tbsp soy sauce, sweet
• 2 tbsp light fish sauce (kecap ikan “King Lobster”)
• 1 pinch(s) of cayenne pepper
• 140 g coconut water
• 3 tbsp coconut oil
• 1 tsp tapioca flour
• 2 tbsp mirin
• e.g. parsley leaves
• n. B. Coriander leaves
• n. B. fried onions

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

Recipe from Bali, Indonesia. Original title: Ikan Saos Teriyaki dengan Nasi putih.

Cut the sea bream fillet into bite-sized pieces and marinate with the teriyaki sauce at room temperature for about 1 hour. Crack an egg, separate the egg white and yolk, allowing the yolk to retain about 2 tablespoons of the egg white. Whisk both separately with a pinch of salt. Bring the rice and water to a boil, then reduce heat and simmer with the lid on for 12 minutes until all the water is absorbed. Remove from the heat and let it mature with the lid on until ready to use. Wash the vegetables and fruit, peel the carrot and also peel it. Deseed the peppers. Process everything into very small cubes. Cut the green part of the bok choy leaf into pieces about 1 x 1 cm and the white part into the aforementioned cubes. In a small pan with 1 tablespoon of the coconut oil, fry the beaten egg yolk on both sides over moderate heat without browning, let it cool, and then cut into the aforementioned cubes. Mix the sauce ingredients, from teriyaki sauce to coconut water. Dissolve the tapioca flour in mirin and add to the teriyaki mixture. Strain the fish fillet pieces and let them drain well, then add them to the egg whites and mix well. Heat a wok or medium-sized frying pan, add 2 tablespoons of coconut oil, and let it heat up. Add the fish fillet pieces and fry whole for 1 minute, then turn them over and fry for another 1 minute, then break them up into individual pieces. Add the diced vegetables and fry for 1 minute, then deglaze with the sauce. Stir until the tapioca flour thickens. Immediately divide the dish among serving plates, garnish, and serve with rice. This is actually a typical Japanese dish that was offered at a Chinese restaurant in Bali.