Tuna in batter "Sanur Beach"

Ingredients for 2 servings:

• 200 g tuna fillet(s), fresh or frozen
• 1 tbsp soy sauce, light
• 1 tbsp oyster sauce (saus tiram)
• 1 tsp sweet and sour hot sauce, Thai style No. 3 (see my recipes in the database)
• 1 tbsp fresh lemon juice
• 1 tbsp Balinese orange syrup (Dewi Sri, see my recipes in the database)
• 1 tbsp tapioca flour
• 2 tbsp rice wine (Arak Masak)
• 5 tbsp wheat flour
• 2 tbsp tapioca flour
• 3 tbsp marinade (see preparation)
• 6 tbsp coconut water
• 1 pinch(s) black pepper, from the mill
• 1 pinch(s) chicken broth, granulated (strong bouillon)
• n. B. Sesame, white
• n. B. flowers and leaves

Instructions

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

An exotic side dish to any rice table or Cantonese menu.

Freeze the fresh fish fillet slightly, or thaw frozen fish fillet slightly. Cut into cubes approximately 3 cm in size. Mix the marinade ingredients and marinate the fish fillet in it. Strain the marinated fish fillet. Use 3 tablespoons of the marinade for the batter. Mix all batter ingredients until smooth and let it rest for 10 minutes. Heat the frying oil in a wok or deep fryer to 180°C. It’s hot enough when small bubbles immediately appear on the handle of a wooden spoon dipped in the frying oil. Meanwhile, add half of the tuna pieces to the batter. Remove one piece at a time using a fork or two chopsticks, let them drain slightly, and add them to the hot frying oil. Remove any light-brown pieces, drain on kitchen paper, and keep warm in a pan. Repeat with the remaining half. As a side dish, distribute on serving plates (see photo) or garnish in separate bowls and serve warm.