Pangasius Fillet in Mango Bed with Aubergine Sambal and Fried Rice

by Editorial Staff

Summary

Prep Time 50 mins
Cook Time 30 mins
Total Time 1 hr 20 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

For the fish:

  • 2 pangasius fillet (s), frozen, approx. 50 g
  • 1 mango (s), not fully ripe
  • 2 tablespoon peanut oil
  • 10 tablespoon sambal (sambal macadamia coconut 1), see my recipes
  • 4 tablespoon orange juice
  • 2 port. Sambal (Sambal Taruang Balado), see my recipes

For the rice:

  • 1 cup long grain rice
  • 1.6 cup water
  • 2 tablespoon vegetable oil
  • 2 g chicken broth, instant
  • 50 g carrot (s)
  • 50 g sprin onion (s)
  • 50 g hot peppers, reen, sweet and sour pickled
  • 5 g celery leaves
  • 2 tablespoon fish sauce (Kecap ikan)

Also:

  • Sugar, whiter
  • Salt and pepper, black, freshly ground

To garnish:

  • Dill, fresher
  • Flowers and leaves
  • Bean sprouts, fresh
Pangasius Fillet in Mango Bed with Aubergine Sambal and Fried Rice
Pangasius Fillet in Mango Bed with Aubergine Sambal and Fried Rice
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Instructions

  1. Thaw the fish fillets. Dispose of the condensed water. Dry the fish fillets and set aside. Wash the rice until the rinse water runs clear. Bring to a boil with water, oil and chicken stock. Peel the carrot and cut into thin strips. Wash the spring onions and cut into rings. Squeeze the hot peppers out of the glass by hand so that they don`t get too much liquid into the rice. Wash and roughly chop the celery leaves.
  2. When the water is almost completely absorbed by the rice, mix in the carrots, spring onions and pieces of pepper. Cook for about 6 minutes. Drizzle the fish sauce over the rice, mix in and cook, covered, briefly over a low flame. Turn off the heat and let the rice steep for about 30 minutes. Mix in the celery leaves just before serving.
  3. In the meantime, make the Sambal Teruang Balado. Dilute the sambal macadamia coconut 1 with the orange juice. Peel the mango and cut the flesh into thin strips. Lay them out in a large 28-30 cm pan and drizzle with oil and 6 tablespoon Sambal Macadamia Coconut 1. Place the fish fillets on top and thinly spread the rest of the sambal from above. Fry with the lid on over medium heat for 10 minutes. Turn off the heat and let it steep for 2 minutes.
  4. Spread the rice on the serving plates. Add the eggplant halves from the Sambal Teruang Balado and slide the fish fillets with their mango bed onto the serving plates. Garnish and serve warm.

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