Rengdang with hake in an Asian twist, pickles and Indian cauliflower

Name: Rengdang with hake in an Asian twist, pickles and Indian cauliflower
Ingredients: 250 g Asian batter; 25 g Indonesian marinade; 150 g Hake fillet; 75 g rengdang; 20 g pickled cucumber; 100 g Cauliflower florets; 250 g Water

The batter mixes from Smedes are specially developed for specific applications.This way, you not only make the ideal batter for frying fish, chicken, and vegetables, but also for the perfect cheese croquette and red fruit beignet. You only need to add water and they are ready to use. The crust seals quickly, resulting in less fat absorption. This ensures a consistently high-quality batter with a light and crispy result.

Ingredients

250gAsian batter

25gIndonesian marinade

150gHake fillet

75grengdang

20gpickled cucumber

100gCauliflower florets

250gWater

Preparation

Prepare the Asia batter with the water.
Mix the cauliflower florets with the Indonesian marinade and briefly roast them.
Dip the hake in the batter and fry for about 4 minutes.
Heat the rendang.
Spoon the rendang onto the plate, place the hake on top, and garnish the dish with the cucumber pickles.