Sweet and sour fish fillet

Ingredients for 2 servings:

• 300 g fish fillet(s), e.g. cod, plaice, sea bass, sea bream
• 6 small onions, red
• 2 medium-sized garlic cloves
• 10 g ginger
• 2 tbsp sunflower oil
• 1 tsp paste (red pepper paste “Shandong”, see appendix)
• 2 tbsp tamarind syrup
• 6 tbsp orange juice
• 2 tbsp soy sauce, salty
• ½ tsp, levelled black pepper, freshly ground
• ½ tsp, sautéed nutmeg, freshly grated
• 1 tbsp honey, light
• n. e.g. leaf lettuce, e.g. B. Lollo bionda

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

A fish fillet marinated in tamarind is the highlight of any rice table. Recipe from Canton, China.

Wash and dry the fish fillets, and spread a thin layer of tamarind syrup on both sides. Trim the ends of the onions and garlic cloves, peel them, and cut them into small pieces. Wash and peel the fresh ginger. Grate the required amount on a fine grater. Weigh and thaw the frozen goods. Wash the lettuce leaves and place them on serving plates. Heat the sunflower oil in a pan and fry the prepared ingredients together with the hot pepper paste until golden brown. Stir in the pepper and nutmeg. Add the fish fillets and fry for 3 minutes on each side. Mix the tamarind syrup with the orange juice, soy sauce, pepper, and nutmeg and pour over the fillets. Cover and simmer for 5 minutes. Season the sauce with salt and pepper to taste. Transfer the fillets and sauce to serving plates. Serve with cooked rice. Note: Tamarind syrup is available for purchase, if available. At over 600 ml, the quantities exceed five times the annual consumption of a family of four who don’t cook Chinese food every day. Tamarind can be purchased en bloc (with seeds, natural) from Asian stores starting at 100 g. For this recipe, you need 15 g, which you cut into thin slices from the block. Mix with 5 tablespoons of orange juice and simmer for 5 minutes while stirring. Strain and pass through a sieve. This yields 2-3 tablespoons of aromatic tamarind syrup. Appendix: Red Pepper Paste “Shandong” see: https://www.chefkoch.de/rezepte/3981621610590515/Rote-Peperonipaste-Shandong.html