{"id":30138,"date":"2022-03-02T10:43:38","date_gmt":"2022-03-02T09:43:38","guid":{"rendered":"https:\/\/chinayung.de\/portfolio\/?p=28677"},"modified":"2023-06-11T12:56:40","modified_gmt":"2023-06-11T10:56:40","slug":"wolfsbarsch-mit-thai-basilikum","status":"publish","type":"post","link":"https:\/\/staging.chinayung.de\/en\/sea-bass-with-thai-basil\/","title":{"rendered":"Sea bass with Thai basil"},"content":{"rendered":"\n

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\n \n Sea bass with Thai basil <\/span>\n\n \n \n \u6cf0\u5f0f\u4e5d\u5c64\u5854\u9c88\u9c7c <\/span>\n <\/h1>\n<\/div>\n\n <\/div>\n
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Sea bass with Thai basil<\/h1>\n
\u6cf0\u5f0f\u4e5d\u5c64\u5854\u9c88\u9c7c<\/h2> <\/div>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n
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\n $\"Sea$ \n \n
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\n Sea bass with Thai basil <\/h3>\n <\/div>\n \n <\/div>\n \n <\/div>\n <\/div>\n
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\n $\"Sea$ \n \n
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\n Sea bass with Thai basil <\/h3>\n <\/div>\n \n <\/div>\n \n <\/div>\n <\/div>\n
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\n $\"Sea$ \n \n
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\n Sea bass with Thai basil <\/h3>\n <\/div>\n \n <\/div>\n \n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n\n\n\n
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Sea bass with Thai basil<\/h2>\n\t\t
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Knusprig frittierter Wolfsbarsch, dazu Thai Basilikum Sauce. <\/p>\t
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Wok<\/li><\/ul>\t<\/div>\n\t
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400 g Wolfsbarsch (Ein ganze Wolfsbarsch wiegt ca. 650g. Abz\u00fcglich Kreten kommen wir auf ca. 450g Fleisch)<\/li>
100 g Basilikum (Thai Basilikum)<\/li>
50 g Zwiebeln (rote Zwiebeln)<\/li>
50 g Rote Paprika (in Streifen)<\/li>
1 EL Knoblauch<\/li>
3 EL Reiswein<\/li>
1 tsp sesame seeds<\/li>
2 \u6e6f\u5319 \u7cd6<\/li>
3 TL Chili Paste (Thai Chili Paste)<\/li>
150 ml Br\u00fche<\/li>
1 EL Kartoffelmehl (In Wasser aufl\u00f6sen. Zum binden )<\/li>
20 g Ingwer<\/li>
\u00bd TL Wei\u00dfer Pfeffer<\/li>
30 g Koriander<\/li><\/ul>\t<\/div>\n\t
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Prepare vegetables<\/h4>
Gem\u00fcse wie abgebildet vorbereiten<\/p>

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Basilikum frittieren<\/h4>
Die H\u00e4lfte der Basilikum im hei\u00dfen Fett frittieren<\/p>

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Wolfsbarsch frittieren<\/h4>
Hauptkrete von Wolfsbarsch entfernen. Mehlieren und frittieren <\/p>

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Prepare the wok<\/h4>
Wok stark erhitzen. Gro\u00dfz\u00fcgig den Wok mit \u00d6l verteilen. \u00d6l aus dem Wok abkippen. Das \u00d6l nimmt die Hitze von Wok teilweise weg. Dadurch verbrennen sich die Gem\u00fcse nicht.<\/p>

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Wok frying<\/h4>
Knoblauch und Ingwer goldbraun anbraten. Gem\u00fcse dazugeben, goldbraun anbraten, Reiswein hinzugeben; braten; Br\u00fche hinzugeben; w\u00fcrzen: Sojasauce, Pfeffer, Thai-Chili Sauce, Zucker, Salz, frische Koriander; Binden und Sauce \u00fcber den Fisch geben;<\/p>

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Anrichten und Servieren<\/h4>
Frittierte Basilikum dr\u00fcber geben und servieren<\/p>

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main course<\/div>
Chinesisch<\/div>
Fisch, Wolfsbarsch<\/div>\t<\/div>\n<\/div>\n\n\n\n\n
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\n $\"Ern\u00e4hrungsberater$ \n <\/div>\n \n \n
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\n Chikei Yung <\/h3>\n
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About the author<\/h5>\n
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Nutritionist<\/a><\/li>\n \t
Nutritionist for vegan nutrition<\/a><\/li>\n \t
Sports nutritionist<\/a><\/li>\n \t
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Nutrition consultant for children and adolescents<\/a><\/li>\n \t
Certificate OTL Diploma Nutritionist<\/a><\/li>\n
World record holder in carving<\/a><\/li>\n
Sistrix zertifizierter SEO Experter<\/a><\/li>\n\n<\/ul> <\/div>\n \n <\/div>\n \n <\/div>\n\n
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\n Dim Sum Expert <\/div>\n \n <\/div>\n \n <\/div>\n\n
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Home<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n
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Back<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"
Sea bass with Thai basil<\/p>","protected":false},"author":3,"featured_media":30671,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[173,174],"tags":[],"class_list":["post-30138","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-glossar","category-chinesische-gerichte","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"builder_content":"
Wolfsbarsch mit Thai Basilikum\u6cf0\u5f0f\u4e5d\u5c64\u5854\u9c88\u9c7c<\/h1>\n
Wolfsbarsch mit Thai Basilikum<\/h1>
\u6cf0\u5f0f\u4e5d\u5c64\u5854\u9c88\u9c7c<\/h2>\n $\"Wolfsbarsch$
Wolfsbarsch mit Thai Basilikum \u6cf0\u5f0f\u4e5d\u5c64\u5854\u9c88\u9c7c <\/h3>\n $\"Wolfsbarsch$
Wolfsbarsch mit Thai Basilikum \u6cf0\u5f0f\u4e5d\u5c64\u5854\u9c88\u9c7c <\/h3>\n $\"Wolfsbarsch$
Wolfsbarsch mit Thai Basilikum \u6cf0\u5f0f\u4e5d\u5c64\u5854\u9c88\u9c7c <\/h3>","_links":{"self":[{"href":"https:\/\/staging.chinayung.de\/en\/wp-json\/wp\/v2\/posts\/30138","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.chinayung.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.chinayung.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/staging.chinayung.de\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.chinayung.de\/en\/wp-json\/wp\/v2\/comments?post=30138"}],"version-history":[{"count":0,"href":"https:\/\/staging.chinayung.de\/en\/wp-json\/wp\/v2\/posts\/30138\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.chinayung.de\/en\/wp-json\/wp\/v2\/media\/30671"}],"wp:attachment":[{"href":"https:\/\/staging.chinayung.de\/en\/wp-json\/wp\/v2\/media?parent=30138"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.chinayung.de\/en\/wp-json\/wp\/v2\/categories?post=30138"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.chinayung.de\/en\/wp-json\/wp\/v2\/tags?post=30138"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}