White Snapper Fillet Raja Airlangga with crispy, wide noodles

Ingredients for 2 servings:

• 2 fish fillets (white snapper fillets), approx. 500 g, without skin
• 2 lemons
• 1 tsp Sambal banjar, in my recipes
• 2 tbsp oil
• 2 m.-sized carrot(s)
• 6 tbsp Desiccated coconut , fine
• 200 ml coconut milk, creamy
• 200 ml tomato juice
• 4 tbsp, heaped sambal macadamia tomato 2, in my recipes
• 10 mushrooms (Tongku mushrooms), dried
• 250 ml water, warm
• 15 dates, fresh
• n. B. Chicken broth, granulated
• 2 m.-large tomato(s), fully ripe
• 4 mushrooms (Tongku mushrooms), dried
• 1 tbsp parsley, freshly chopped
• 1 tbsp olive oil, green
• 4 tbsp dry white wine
• Salt and pepper, black from the mill
• nutmeg
• 1 liter of oil for frying
• 2 noodles, very wide, folded into balls or curly
• 1 shallot(s), green, fresh
• 2 sprigs of dill, fresh
• 1 lemon(s), halved
• 6 dates, fresh
• 16 peanuts, roasted
• n. B. flowers and leaves

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

Recipe from Bali/Indonesia, original title: Panci white snapper Airlangga

Thaw the fish fillets, wash them briefly, and dry them thoroughly with kitchen paper and rub them with the juice of two lemons. After 10 minutes, dilute the sambal banjar with 2 tablespoons of salad oil and rub it all over both sides of the fillets. Let the tongku mushrooms soak in warm water for 15 minutes. Gently squeeze out the water, remove the tough stems, and cut the mushroom caps into thumbnail-sized pieces. Mix the coconut milk, tomato juice, and sambal macadamia tomato well and season with chicken stock. Hold the noodles under running water for 20 seconds and place them in a bowl. After a while, check if they are pliable. If not, rinse again. Wash the shallot for the noodles and cut them into small rings. Pit the dates. Quarter them for the sauce and halve them for the garnish. Add the mushrooms and dates to the sauce and bring to a boil briefly. Remove from the heat. Peel the carrot and then use a vegetable peeler to peel as many of the carrots as possible into wide strips. Lightly oil a large, lidded pan and arrange the strips in the pan. Peel the tomatoes and cut them in half crosswise. Remove the seeds. Sauté the mushrooms for the tomatoes in the olive oil and deglaze with the white wine. Allow the liquid to reduce almost completely. Season the mushrooms with salt, pepper, and nutmeg, stir in the parsley, and stuff the mushrooms into the tomatoes. Add a little more than half of the sauce to the pan with the carrot strips, taking care not to damage the bed of carrot strips. Place the two fillets on top so that they almost touch in the middle. Place the stuffed tomatoes on the outside. Pour the remaining sauce over the fillets. Sprinkle everything with desiccated coconut. Peel the second carrot and julienne it. Set the tomatoes aside. Top the fillets with the date halves. Cover and simmer over medium heat for 10 minutes, then let stand for another 3 minutes. Meanwhile, heat the frying oil until it begins to smoke. Turn off the heat. Add the noodles with a slotted spoon and fry until golden brown. Remove immediately and dry on kitchen paper. Place in a separate bowl and sprinkle with the shallots. Garnish the fillets in the pan and serve immediately.