{"id":3498,"date":"2012-01-09T19:37:30","date_gmt":"2012-01-09T19:37:30","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3498"},"modified":"2012-01-09T19:41:30","modified_gmt":"2012-01-09T19:41:30","slug":"fischklosschen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/09\/fischklosschen\/","title":{"rendered":"Fischkl\u00f6sschen"},"content":{"rendered":"<p><strong>Zutaten<\/strong><br \/>\n190 g Rundkornreis<br \/>\n350 ml Wasser<br \/>\n3 EL Fischsauce; siehe separates Rezept<br \/>\n100 g Fischfilet (z.B. Kabeljau)<br \/>\n1 Fr\u00fchlingszwiebel<br \/>\n1 St\u00fcck Ingwer ca. 1cm<br \/>\n1 EL Fischsauce<br \/>\nPetersilie<\/p>\n<p><strong>Zubereitung<\/strong><br \/>\nDen Milchreis mit dem Wasser und der Fischsauce in einem Topf zum Kochen bringen, den Herd ausstellen und ca. 20 Minuten quellen lassen. W\u00e4hrend der gesamten Zeit Deckel geschlossen halten.<br \/>\nInzwischen das Fischfilet waschen, trockentupfen und in kleine W\u00fcrfel schneiden. Die Fr\u00fchlingszwiebel waschen und ebenso fein zerkleinern. Den Ingwer sch\u00e4len und fein reiben. Die Petersilie waschen und feinhacken. Alle Zutaten in einer Sch\u00fcssel vermengen und die F\u00fcllung mit der Fischsauce w\u00fcrzen. Den Reis in 12 Portionen aufteilen und in kalt abgesp\u00fclten H\u00e4nden flachdr\u00fccken. Jeweils ein Teel\u00f6ffel Fischf\u00fcllung daraufgeben und dann zu festen Kl\u00f6ssen formen. Die Reiskugeln im Wasserdampf ca. 15 Minuten garen. Sofort nach Beendigung der Garzeit servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 190 g Rundkornreis 350 ml Wasser 3 EL Fischsauce; siehe separates Rezept 100 g Fischfilet (z.B. Kabeljau) 1 Fr\u00fchlingszwiebel 1 St\u00fcck Ingwer ca. 1cm 1 EL Fischsauce Petersilie Zubereitung Den Milchreis mit dem Wasser und der Fischsauce in einem Topf zum Kochen bringen, den Herd ausstellen und ca. 20 Minuten quellen lassen. W\u00e4hrend der &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/09\/fischklosschen\/\">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":[19,6],"tags":[],"class_list":["post-3498","post","type-post","status-publish","format-standard","hentry","category-fisch","category-hauptgerichte","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Fischkl\u00f6sschen<\/title>\n<meta name=\"description\" content=\"- Fischkl\u00f6sschen\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/09\/fischklosschen\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fischkl\u00f6sschen\" \/>\n<meta property=\"og:description\" content=\"- Fischkl\u00f6sschen\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/09\/fischklosschen\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen&#039;s Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2012-01-09T19:37:30+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2012-01-09T19:41:30+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/09\\\/fischklosschen\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/09\\\/fischklosschen\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Fischkl\u00f6sschen\",\"datePublished\":\"2012-01-09T19:37:30+00:00\",\"dateModified\":\"2012-01-09T19:41:30+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/09\\\/fischklosschen\\\/\"},\"wordCount\":146,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"articleSection\":[\"Fisch\",\"Hauptgerichte\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/09\\\/fischklosschen\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/09\\\/fischklosschen\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/09\\\/fischklosschen\\\/\",\"name\":\"Fischkl\u00f6sschen\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-01-09T19:37:30+00:00\",\"dateModified\":\"2012-01-09T19:41:30+00:00\",\"description\":\"- Fischkl\u00f6sschen\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/09\\\/fischklosschen\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/09\\\/fischklosschen\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/01\\\/09\\\/fischklosschen\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Fischkl\u00f6sschen\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen&#039;s Haushaltsblog\",\"description\":\"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\\\/ki_kunst \",\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\",\"name\":\"Steffen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"caption\":\"Steffen\"},\"logo\":{\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\"},\"sameAs\":[\"https:\\\/\\\/sthomas.de\",\"https:\\\/\\\/www.facebook.com\\\/steffen.thomas1\",\"https:\\\/\\\/x.com\\\/steto123\"],\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/author\\\/wp_admin\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Fischkl\u00f6sschen","description":"- Fischkl\u00f6sschen","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/09\/fischklosschen\/","og_locale":"de_DE","og_type":"article","og_title":"Fischkl\u00f6sschen","og_description":"- Fischkl\u00f6sschen","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/09\/fischklosschen\/","og_site_name":"Steffen&#039;s Haushaltsblog","article_publisher":"https:\/\/www.facebook.com\/steffen.thomas1","article_author":"https:\/\/www.facebook.com\/steffen.thomas1","article_published_time":"2012-01-09T19:37:30+00:00","article_modified_time":"2012-01-09T19:41:30+00:00","author":"Steffen","twitter_misc":{"Verfasst von":"Steffen","Gesch\u00e4tzte Lesezeit":"1\u00a0Minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/09\/fischklosschen\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/09\/fischklosschen\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Fischkl\u00f6sschen","datePublished":"2012-01-09T19:37:30+00:00","dateModified":"2012-01-09T19:41:30+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/09\/fischklosschen\/"},"wordCount":146,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"articleSection":["Fisch","Hauptgerichte"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/09\/fischklosschen\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/09\/fischklosschen\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/09\/fischklosschen\/","name":"Fischkl\u00f6sschen","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2012-01-09T19:37:30+00:00","dateModified":"2012-01-09T19:41:30+00:00","description":"- Fischkl\u00f6sschen","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/09\/fischklosschen\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/09\/fischklosschen\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/09\/fischklosschen\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Fischkl\u00f6sschen"}]},{"@type":"WebSite","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website","url":"https:\/\/wissen.science-and-fun.de\/kochen\/","name":"Steffen&#039;s Haushaltsblog","description":"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\/ki_kunst ","publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/wissen.science-and-fun.de\/kochen\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":["Person","Organization"],"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8","name":"Steffen","image":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","caption":"Steffen"},"logo":{"@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g"},"sameAs":["https:\/\/sthomas.de","https:\/\/www.facebook.com\/steffen.thomas1","https:\/\/x.com\/steto123"],"url":"https:\/\/wissen.science-and-fun.de\/kochen\/author\/wp_admin\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1tRoY-Uq","jetpack-related-posts":[{"id":5459,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/01\/02\/meeresfruechte-salat-mit-gurke\/","url_meta":{"origin":3498,"position":0},"title":"Meeresfr\u00fcchte-Salat mit Gurke","author":"Steffen","date":"2. Januar 2014","format":false,"excerpt":"Zutaten 150 g Tintenfischringe 2 EL Zitronensaft 1 St\u00fcck Zitronengraswurzel 150 g Fischfilet 1 mittlere Gurke 1 Stangensellerie 150 g Gekochte Krabben gesch\u00e4lte 150 g Dosenmuscheln; abgetropft 1 kleine Zwiebel; sehr feingehackt 1 kleine Rote Chilischote; entkernt und sehr feingehackt 1 EL Minze; gehackt 1 TL Knoblauch; gehackter 1 EL\u2026","rel":"","context":"In &quot;Fisch&quot;","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/fisch-2\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3460,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/07\/fischfilet-mit-zuckerschoten\/","url_meta":{"origin":3498,"position":1},"title":"Fischfilet mit Zuckerschoten","author":"Steffen","date":"7. Januar 2012","format":false,"excerpt":"Zutaten 600 g Fischfilet 4 EL Speisest\u00e4rke; (1) 2 EL Eiweiss 2 EL Sherry, trocken; (1) Salz 4 Tongu-Pilze 150 g Zuckerschoten 75 g Bambussprossen 2 Staudenselleriestangen 4 Wasserkastanien; a.d.Glas 1 Ingwerst\u00fcck (2 cm) 1 Knoblauchzehe 1 Fr\u00fchlingszwiebel 4 EL \u00d6l 2 tb Sojasauce, hell 1 ts Speisest\u00e4rke; (2) 2\u2026","rel":"","context":"In &quot;Asiatisch&quot;","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3438,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/03\/fisch-rotgeschmort-hongshao-yu\/","url_meta":{"origin":3498,"position":2},"title":"Fisch, rotgeschmort (Hongshao yu)","author":"Steffen","date":"3. Januar 2012","format":false,"excerpt":"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\u2026","rel":"","context":"In &quot;Asiatisch&quot;","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3457,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/06\/fischfilet-mit-pilzen\/","url_meta":{"origin":3498,"position":3},"title":"Fischfilet mit Pilzen","author":"Steffen","date":"6. Januar 2012","format":false,"excerpt":"Zutaten 2000 g Fischfilet; es eignen sich Kabeljau, Scholle, Seelachs und andere 800 g Frische Pilze; es eignen sich z.B. Champignons 8 Eier Speisest\u00e4rke 1 l Br\u00fche 20 EL Erdnuss\u00f6l; zum Braten 4 TL Sesam\u00f6l Marinade 8 cm-St\u00fcck Ingwer 8 Fr\u00fchlingszwiebeln 12 EL Sojasauce 8 EL Reiswein; ersatzweise trockener Sherry\u2026","rel":"","context":"In &quot;Fisch&quot;","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/fisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3443,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/05\/fischauflauf-hoo-mog-plaah\/","url_meta":{"origin":3498,"position":4},"title":"Fischauflauf (Hoo Mog Plaah)","author":"Steffen","date":"5. Januar 2012","format":false,"excerpt":"Zutaten 200 g Weisskohl oder Wirsing 5 Kaffir-Zitronenbl\u00e4tter 1\/2 Rote Paprikaschote 500 g Rotbarschfilet; ersatzweise Kabeljau-, Seelachsfilet 4 Knoblauchzehen 1\/2 TL Schwarzer Pfeffer; f.a.d.M. 3 EL Rote Currypaste 400 ml Unges\u00fcsste Kokosmilch 4 EL davon vom dickfl\u00fcssigen - Teil (oben) abnehmen 1 Ei 4 EL Fischsauce 2 gro\u00df3 Bananenbl\u00e4tter 50\u2026","rel":"","context":"In &quot;Asiatisch&quot;","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2724,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/26\/bunte-fischpackchen-hokaido\/","url_meta":{"origin":3498,"position":5},"title":"Bunte Fischp\u00e4ckchen Hokaido","author":"Steffen","date":"26. August 2011","format":false,"excerpt":"Zutaten 8 Shiitake-Pilze getrocknet 2 Makrelenfilets 250 g Lachsfilets 1 Heilbuttfilet 16 Garnelen gross 2 Fr\u00fchlingszwiebeln 1 Rote Paprikaschote 2 Stengel Bleichsellerie 8 Zuckerschoten \u00d6l Ingwerwurzel 6 EL Soja-Sosse 2 EL Weisswein 2 EL Apfelessig 2 EL Erdnuss\u00f6l Zubereitung Die Shiitake-Pilze 30 Minuten in lauwarmen Wasser einweichen. Die Makrelenfilets gr\u00fcndlich\u2026","rel":"","context":"In &quot;Asiatisch&quot;","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\/3498","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=3498"}],"version-history":[{"count":2,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3498\/revisions"}],"predecessor-version":[{"id":3500,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3498\/revisions\/3500"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=3498"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=3498"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=3498"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}