{"id":3438,"date":"2012-01-03T20:55:17","date_gmt":"2012-01-03T20:55:17","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3438"},"modified":"2012-01-03T20:55:17","modified_gmt":"2012-01-03T20:55:17","slug":"fisch-rotgeschmort-hongshao-yu","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/03\/fisch-rotgeschmort-hongshao-yu\/","title":{"rendered":"Fisch, rotgeschmort (Hongshao yu)"},"content":{"rendered":"

Zutaten<\/strong>
\n500 g Fischfilet (z.B. Rotbarsch)
\nPflanzen\u00f6l zum Fritieren
\n3-4 Sternanis
\n3 Fr\u00fchlingszwiebeln
\n1 St\u00fcck Ingwer
\n1 Knoblauchzehe
\nSo\u00dfe:<\/em>
\n2 EL Reiswein 2 EL dunkle Sojaso\u00dfe
\n1 Tasse Wasser
\n\u00bd TL Zucker
\n1 TL St\u00e4rke
\nSesam\u00f6l<\/p>\n

Zubereitung<\/strong>
\nDas Fischfilet s\u00e4ubern, trockentupfen und in ca. 5 cm x 3 cm gro\u00dfe St\u00fccke schneiden. Mit Sojaso\u00dfe bepinseln, stehen lassen, bis die anderen Zutaten vorbereitet sind.
\nFr\u00fchlingszwiebeln nach wei\u00dfen und gr\u00fcnen Teilen getrennt in feine Ringe schneiden. Ingwer und Knoblauch in feine Scheiben schneiden, So\u00dfenzutaten verr\u00fchren und bereitstellen.
\nDas \u00d6l im Wok erhitzen, wenn es anf\u00e4ngt zu rauchen, die Fischst\u00fccke nur kurz fritieren, bis die Haut goldbraun und knusprig wird – gegart wird der Fisch sp\u00e4ter im Sud. Herausnehmen, auf K\u00fcchenkrepp abtropfen lassen. Das \u00d6l bis auf einen kleinen Rest abgie\u00dfen. Sternanis kurz anbraten, die wei\u00dfen Teile der Fr\u00fchlingszwiebel, Ingwer und Knoblauch hinzuf\u00fcgen und kurz braten, bis sie Farbe nehmen.
\nDie So\u00dfe angie\u00dfen und erhitzen. Wenn die So\u00dfe kocht, den Fisch hineingeben und ca. 10 Minuten auf kleiner Flamme schmoren lassen. Wenn die So\u00dfe etwas eingekocht ist, die in etwas Wasser anger\u00fchrte St\u00e4rke dazugeben, kurz aufkochen lassen und vom Feuer nehmen. Etwas Sesam\u00f6l dar\u00fcbersprenkeln, mit gr\u00fcnen Fr\u00fchlingszwiebeln bestreuen und servieren<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 500 g Fischfilet (z.B. Rotbarsch) Pflanzen\u00f6l zum Fritieren 3-4 Sternanis 3 Fr\u00fchlingszwiebeln 1 St\u00fcck Ingwer 1 Knoblauchzehe So\u00dfe: 2 EL Reiswein 2 EL dunkle Sojaso\u00dfe 1 Tasse Wasser \u00bd TL Zucker 1 TL St\u00e4rke Sesam\u00f6l Zubereitung Das Fischfilet s\u00e4ubern, trockentupfen und in ca. 5 cm x 3 cm gro\u00dfe St\u00fccke schneiden. Mit Sojaso\u00dfe bepinseln, … <\/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":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_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}},"categories":[5,19,6],"tags":[],"class_list":["post-3438","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-fisch","category-hauptgerichte","item-wrap"],"yoast_head":"\nFisch, 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Oktober 2012","format":false,"excerpt":"Zutaten 750 g H\u00fchnerfl\u00fcgel \u00d6l zum Fritieren 3-4 Sternanis 3 Fr\u00fchlingszwiebeln 1 St\u00fcck Ingwer 2 Knoblauchzehen So\u00dfe: 4 EL Sojaso\u00dfe 2 EL Reiswein 2 EL brauner Zucker 300 ml Br\u00fche 1 TL St\u00e4rke Sesam\u00f6l Zubereitung Die H\u00fchnerfl\u00fcgel an den Gelenken auseinanderschneiden, das vorderste Glied wegschmeissen - da ist nichts dran.\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3453,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/06\/fischduft-rindfleisch-yuxiang-niurou\/","url_meta":{"origin":3438,"position":3},"title":"Fischduft-Rindfleisch (Yuxiang niurou)","author":"Steffen","date":"6. 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April 2012","format":false,"excerpt":"Zutaten 1 Gelbfisch (Pseudosciaena polyactis) ca. 1 kg 2 EL Sojaso\u00dfe 2 EL Reiswein 4 EL Essig 3 EL Zucker 1 St\u00fcck Ingwer 2 Fr\u00fchlingszwiebeln 1 TL St\u00e4rke mit etwas Wasser anger\u00fchrt Zubereitung Den Fisch s\u00e4ubern, auf beiden Seiten \u00fcber Kreuz leicht einschneiden und mit einer Mischung aus Sojaso\u00dfe und\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3438","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=3438"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3438\/revisions"}],"predecessor-version":[{"id":3440,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3438\/revisions\/3440"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=3438"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=3438"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=3438"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}