{"id":3704,"date":"2012-01-28T20:28:55","date_gmt":"2012-01-28T20:28:55","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/28\/lachs-asiatisch\/"},"modified":"2012-02-05T08:34:57","modified_gmt":"2012-02-05T08:34:57","slug":"lachs-asiatisch","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/28\/lachs-asiatisch\/","title":{"rendered":"Lachs – Asiatisch – S\u00fcss-Sauer"},"content":{"rendered":"

Zutaten<\/b>
300 g Frischen Lachs
1 Bund Fr\u00fchlingszwiebeln
2 Karotten in Streifen
1 Fenchelknolle in Streifen
8 Weisse Champignons in Streifen
10 Zuckerschoten nach Belieben etwas mehr
1 St\u00fcck Ingwer, walnussgross klitzeklein geschnitten
2 Knoblauchzehen klitzeklein
1 Schalotte klitzeklein
1\/2 TL Zucker
1 EL Sojasauce
1 EL Chilisauce
3 EL Sesam\u00f6l nach Belieben etwas mehr
200 ml Fischfond oder H\u00fchnerbr\u00fche
1\/2 Limone den Saft davon
1 EL Weissweinessig
Basmatireis
Reisschnaps<\/p>\n

Zubereitung<\/b>
Frischen Lachs ohne Haut als Filet kaufen. In 2-3 cm dicke Streifen schneiden. Die Streifen sollten die Gr\u00f6sse einer Zuckerschote haben, etwas salzen. Das Gem\u00fcse s\u00e4ubern und in feinste, gleichm\u00e4ssige Streifen schneiden. Die Gew\u00fcrze Ingwer, Knoblauch und Schalotte in kleinste W\u00fcrfelchen schneiden. Vor dem Kochbeginn unbedingt alle Zutaten in Reichweite des Wok stellen. Flaschen vorher \u00f6ffnen und Gl\u00e4ser bereitstellen, denn der Kochvorgang darf h\u00f6chstens 3-4 Minuten betragen, sonst f\u00e4llt der Lachs auseinander. Nun Sesam\u00f6l im Wok oder in Pfanne mit hohem Rand erhitzen, bis es leicht raucht. Erst den Lachs beigeben, dann Gem\u00fcse und Gew\u00fcrze hinzu. Die Zutaten st\u00e4ndig mit einem L\u00f6ffel bewegen. Zum Schluss Fischfond oder Br\u00fche beigeben, mit Limonensaft und etwas Essig abschmecken und mit Basmatireis servieren. Wer es scharf m\u00f6chte, w\u00fcrzt zus\u00e4tzlich mit Chilischoten oder nimmt die doppelte Menge Chilisauce. Die Lachsstreifen nur leicht salzen, da die Sojasauce recht salzig ist.<\/p>\n

This was posted on Google+…<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

Zutaten300 g Frischen Lachs1 Bund Fr\u00fchlingszwiebeln2 Karotten in Streifen1 Fenchelknolle in Streifen8 Weisse Champignons in Streifen10 Zuckerschoten nach Belieben etwas mehr1 St\u00fcck Ingwer, walnussgross klitzeklein geschnitten2 Knoblauchzehen klitzeklein1 Schalotte klitzeklein1\/2 TL Zucker1 EL Sojasauce1 EL Chilisauce3 EL Sesam\u00f6l nach Belieben etwas mehr200 ml Fischfond oder H\u00fchnerbr\u00fche1\/2 Limone den Saft davon1 EL WeissweinessigBasmatireisReisschnaps ZubereitungFrischen Lachs ohne … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","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":[101],"class_list":["post-3704","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-fisch","category-hauptgerichte","tag-lachs","item-wrap"],"yoast_head":"\nLachs - 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