John Myers
Contents
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Ingredients
For the dough:
- 2 tbsp Lemon juice
- 2 Pinches Salt
- 2 Pinches Pepper White
- 1 Egg, size M, just the egg white
- 1 tbsp Orange juice
- 2 Pinches Chicken broth, Kraft bouillon
- 50 g Tapioca flour
- 1,5 liter Frying oil, fresh
For the vegetables:
- 6 small Onions, red
- 2 medium sized Cloves of garlic, fresh
- 10 g Ginger
- 5 small Spring onions, fresh
- 30 g Carrot, fresh
- 1 Hot peppers, red, long, medium hot
- 2 tbsp Spicy cucumber pieces à la Hong Kong
- 2 tbsp Sunflower oil
- 1 tbsp Sesame oil, dark
For the sauce:
- 1 tsp Tapioca flour
- 1 tbsp Rice Wine, (Arak Masak)
- 80 g Coconut water
- 2 tbsp Fish sauce, light colored
- 1 tbsp Oyster sauce, (Saus Tiram)
- 1 tbsp Tomato juice
- 3 tbsp Pickle broth, from the jar
- 2 tsp White sugar
For the rice:
- 60 g Basmati rice, dried
- 115 g Water
- 1 tsp Sunflower oil
To garnish:
- Spicy cucumber pieces à la Hong Kong
Instructions
- Wash the fresh or thawed fish fillet and dry it well. Rub with lemon juice, sprinkle pepper and salt over both sides. Leave on for about 15 minutes. Dry with kitchen paper and cut into bite-sized pieces. Beat the egg, separate the egg white and yolk and fry the yolk with some of the sunflower oil and use it for the rice. Whisk the egg white with the orange juice and the chicken stock. Mix in the tapioca flour homogeneously and prepare the finished dough.
- Bring the water for the rice to a boil, add the rice and bring to the boil with the lid on. Turn off the heat and simmer for 12 minutes. Remove from heat, do not open the lid and let ripen for 30 minutes. Chop the fried egg yolks and mix with the rice.
In the meantime:
- Cap the onions and garlic cloves at both ends, peel and cut into small pieces. Wash and peel the fresh ginger. Grate the required amount on a fine grater. Weigh and thaw frozen goods. Wash the small spring onions. Cut out the middle parts in a length of approx. 4 cm. Cut the white and green parts into pieces approx. 2 cm long and keep them ready separately. Cut the carrot at both ends, peel, cut / slice across into approx. 3 mm thick slices and cut large slices in half across.
- Wash the fresh, red peppers, remove the stems, cut diagonally into pieces approx. 6 mm wide and leave the grains as they are. Remove the spicy cucumber pieces from the jar.
- Heat the frying oil to 200 degrees. It's hot enough when small bubbles immediately appear on a wooden spoon handle that you dip into the frying oil. For the sauce, dissolve the tapioca flour with the rice wine. Mix in all the remaining ingredients.
- Heat a wok, add the two oils and let them get 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 carrots to cucumber pieces and stir-fry for 2 minutes. Add the remaining spring onions and stir-fry for 1 minute. Mix the sauce briefly and use it to deglaze the vegetables. Let it boil briefly, then keep it warm with the lid on.
- Mix the dough briefly and pull the pieces of fish through the dough one by one, slide immediately into the hot frying oil and fry until light brown. Remove with a slotted spoon and drain.
- Place the rice in the middle of 2 serving plates. Divide the vegetables in 2 bowls, add the fried fish pieces and serve with the rice. Serve an extra bowl with 4 tablespoons of the spicy cucumber pieces.
Attachment:
- Spicy cucumber pieces à la Hong Kong, see:
