{"id":3141,"date":"2011-12-17T21:10:57","date_gmt":"2011-12-17T21:10:57","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3141"},"modified":"2011-12-17T21:10:57","modified_gmt":"2011-12-17T21:10:57","slug":"dorschfilet-mit-ingwer-und-bambuss-sprossen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/dorschfilet-mit-ingwer-und-bambuss-sprossen\/","title":{"rendered":"Dorschfilet mit Ingwer und Bambuss-Sprossen"},"content":{"rendered":"

Zutaten<\/strong>
\n600 g Dorschfilets; frisch o. TK
\n20 g Ingwer; frisch
\n60 g Schalotten; oder Zwiebeln
\n3 Knoblauchzehen
\n1 Bund Schnittlauch
\n2 EL Erdnuss\u00f6l
\n300 g Bambussprossen; (abgetropft)
\n200 ml Weisswein
\n1 EL Soja Sauce pikant
\nWenig Sambal Olek<\/p>\n

Zubereitung<\/strong>
\nDorschfilets eventuell auftauen, trockentupfen und in 3-4 cm grosse St\u00fccke schneiden. Frischen Ingwer sch\u00e4len und fein raffeln. Schalotten sch\u00e4len, in St\u00fccke schneiden. Knoblauch sch\u00e4len und zerdr\u00fccken. Schnittlauch fein schneiden.
\nDas \u00d6l in der Bratpfanne (evtl. Wok) erhitzen und die Schalotten, den Knoblauch und den Ingwer darin kurz and\u00fcnsten. Die Bambussprossen kurz kalt absp\u00fclen, dann gut abtropfen lassen und zugeben. Den Wein dazugiessen, mit Soja Sauce, Sambal \u00d6lek w\u00fcrzen und um die H\u00e4lfte einkochen lassen.
\nDie Fischst\u00fccke darauf legen und ca. 2 Min. bei kleiner Hitze garen, wenden und nochmals 1-2 Minuten ziehen lassen. Mit dem Schnittlauch bestreuen und servieren.
\nTIP: Als Beilage eignen sich Glasnudeln oder Trockenreis. Als Vorspeise kann man eine Gefl\u00fcgelsuppe reichen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 600 g Dorschfilets; frisch o. TK 20 g Ingwer; frisch 60 g Schalotten; oder Zwiebeln 3 Knoblauchzehen 1 Bund Schnittlauch 2 EL Erdnuss\u00f6l 300 g Bambussprossen; (abgetropft) 200 ml Weisswein 1 EL Soja Sauce pikant Wenig Sambal Olek Zubereitung Dorschfilets eventuell auftauen, trockentupfen und in 3-4 cm grosse St\u00fccke schneiden. Frischen Ingwer sch\u00e4len und … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[5,19,6],"tags":[461],"class_list":["post-3141","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-fisch","category-hauptgerichte","tag-dorsch","item-wrap"],"yoast_head":"\nDorschfilet 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