Sweet and sour fish pieces with white rice

Ingredients for 2 servings:

• 250 g fish fillet(s), waxy, fresh or frozen
• 2 tbsp lemon juice
• 2 pinches of salt
• 2 pinches of white pepper
• 1 egg white. Size M
• 1 tbsp orange juice
• 2 pinches of chicken broth
• 50 g tapioca flour
• 1 ½ liters of frying oil
• 6 small onions, red
• 2 medium-sized garlic cloves
• 10 g ginger
• 5 small spring onions, only the green part
• 30 g carrot(s)
• 1 pepper, red, long, medium hot
• 2 tbsp cucumber(s) (spicy cucumber pieces à la Hong Kong, see appendix)
• 2 tbsp sunflower oil
• 1 tbsp sesame oil, dark
• 1 tsp tapioca flour
• 2 tbsp rice wine (Arak Masak)
• 80 g coconut water
• 2 tbsp fish sauce, light
• 1 tbsp oyster sauce
• 1 tbsp tomato juice
• 3 tbsp cucumber juice, from the jar
• 2 tsp, leveled sugar
• 60 g basmati rice
• 115 g water
• 1 tbsp sunflower oil
• n. B. Cucumber(s) (spicy cucumber pieces à la Hong Kong, see appendix)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

A main dish from Eastern Chinese cuisine. Served with sweet and sour cucumber pieces.

Wash the fresh or thawed fish fillet and dry thoroughly. Rub it with lemon juice, sprinkle with pepper and salt on both sides. Let it soak for about 15 minutes. Dry with kitchen paper and cut into bite-sized pieces. Crack the egg, separate the egg white and yolk, and fry the yolk in a little sunflower oil, then use it for the rice. Whisk the egg white with the orange juice and chicken stock. Mix in the tapioca flour until smooth, and set aside the finished batter. Bring the water for the rice to a boil, add the rice, and cover. Reduce the heat and simmer for 12 minutes. Remove from the heat, do not open the lid, and let it mature for 30 minutes. Finely chop the fried egg yolk and mix it with the rice. Meanwhile, trim both ends of the onions and garlic cloves, peel them, and chop 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 small spring onions. Cut out the middle parts into approximately 4 cm lengths. Cut the white and green parts into approximately 2 cm long pieces and keep them separate. Trim both ends of the carrot, peel, slice/grate crosswise into approximately 3 mm thick slices, and halve large slices crosswise. Wash the fresh, red peppers, remove the stalks, and slice diagonally into approximately 6 mm wide pieces, leaving the seeds. Remove the spicy cucumber pieces from the jar. Heat the frying oil to 200 degrees Celsius. It is hot enough when small bubbles immediately rise from the handle of a wooden spoon dipped in the frying oil. For the sauce, dissolve the tapioca flour in the rice wine. Mix in all the remaining ingredients. Heat a wok, add both oils, and heat until hot. Add the first 3 ingredients and the white parts of the spring onions and stir-fry until the onions are translucent. Add the ingredients from the carrot to the cucumber pieces and stir-fry for 2 minutes. Add the remaining spring onions and stir-fry for 1 minute. Briefly mix the sauce and deglaze the vegetables with it. Let it simmer briefly, then cover and keep warm. Briefly mix the batter and dip the fish pieces one by one in the batter. Immediately drop them into the hot frying oil and fry until light brown. Remove with a slotted spoon and drain well. Place the rice in the middle of 2 serving plates. Divide the vegetables between 2 bowls, add the fried fish pieces and serve with the rice. Serve an extra bowl with 4 tablespoons of the spicy cucumber pieces on the side. Appendix: Spicy cucumber pieces à la Hong Kong, see: https://www.chefkoch.de/rezepte/3339841496205206/Wuerzige-Gurkenstuecke-a-la-Hongkong.html