{"id":4278,"date":"2012-08-19T07:50:30","date_gmt":"2012-08-19T07:50:30","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4278"},"modified":"2012-08-19T07:50:30","modified_gmt":"2012-08-19T07:50:30","slug":"gebackener-fisch-in-suss-saurer-sauce","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/08\/19\/gebackener-fisch-in-suss-saurer-sauce\/","title":{"rendered":"Gebackener Fisch in s\u00fcss-saurer Sauce"},"content":{"rendered":"

Zutaten<\/strong>
\n1600 g TK-Rotbarschfilet oder anderer Fisch
\n3000 g Frittierfett
\n12 EL Mehl
\n12 EL St\u00e4rke
\n2 TL Backpulver
\n4 Priesen Salz
\n4 Priesen Kurkuma
\nWasser
\n4 Eiweiss
\n4 Bund Lauchzwiebeln
\n4 Karotten
\n4 rote Paprika
\n24 Frische Champignons
\n20 EL Erbsen; frisch oder TK
\nKnoblauch
\n4 kleine Dosen Ananas in St\u00fccken
\n24 EL Ananassaft; davon
\n4 Tomate
\n12 Scheiben Ingwerwurzel
\n1\/2 l Br\u00fche
\n8 EL Sojasauce
\n8 EL Sherry, trocken
\n4 EL Honig
\n4 EL Essig
\n4 EL Ketchup
\n4 EL St\u00e4rke
\nEtwas Coriander
\nEtwas Pfeffer
\n\u00d6l<\/p>\n

Zubereitung<\/strong>
\nAus dem Mehl, der St\u00e4rke, dem Salz, dem Backpulver, dem Kurkuma und dem Wasser einen Teig r\u00fchren, der etwa die Konsistenz eines Pfannkuchenteigs hat. Das Eiweiss steif schlagen, etwas davon unter den Teig r\u00fchren, dann den Rest vorsichtig unterheben.
\nDen Fisch in mundgerechte St\u00fccke schneiden – gefroren geht es besser!
\nDie Lauchzwiebeln putzen und in ca 2 cm lange St\u00fccke schneiden. Die Karotte und die Champignons in d\u00fcnne Scheiben, den Paprika in schmale Streifen schneiden, den Ingwer hacken.
\nMit kochendem Wasser die Tomate \u00fcberbr\u00fchen, h\u00e4uten und, nachdem die Kerne entfert wurden, in W\u00fcrfel schneiden
\nAnanas abgiessen und mit Ananas-Saft, der Sojasauce, dem Sherry, Honig, Essig, dem Ketchup und der St\u00e4rke eine W\u00fcrzsauce bereiten. Mit Coriander und Pfeffer abschmecken.
\n\u00d6l sehr heiss werden lassen und Ingwer, Lauchzwiebeln, Karotten, Paprika, Champignons und die Erbsen 2 Minuten pfannenr\u00fchren. Mit der Br\u00fche aufgiessen, Knoblauch gehackt oder aus der Presse dazugeben und nochmals kurz pfannenr\u00fchren.
\nDie W\u00fcrzsauce nochmal kurz aufr\u00fchren, zu dem Gem\u00fcse geben und aufkochen lassen bis die Sauce bindet. Vom Feuer nehmen und die Ananasst\u00fccke und die gew\u00fcrfelte Tomate vorsichtig unterheben. Warmstellen.
\nFrittierfett im Wok heiss werden lassen. Es ist heiss genug, wenn an einem Holzl\u00f6ffel nach kurzer Zeit Bl\u00e4schen aufsteigen.
\nDen Fisch in nicht zu grossen Portionen im Ausbackteig w\u00e4lzen und mit zwei Gabeln vorsichtig in das heisse Fett geben und ca. 4 Minuten frittieren bis der Teig Farbe kriegt. Mit K\u00fcchenkrepp entfetten und warmstellen, bis alle Fischst\u00fccke gebacken sind.
\nFisch und Gem\u00fcse heiss servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1600 g TK-Rotbarschfilet oder anderer Fisch 3000 g Frittierfett 12 EL Mehl 12 EL St\u00e4rke 2 TL Backpulver 4 Priesen Salz 4 Priesen Kurkuma Wasser 4 Eiweiss 4 Bund Lauchzwiebeln 4 Karotten 4 rote Paprika 24 Frische Champignons 20 EL Erbsen; frisch oder TK Knoblauch 4 kleine Dosen Ananas in St\u00fccken 24 EL Ananassaft; … <\/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":[5,151],"tags":[759],"class_list":["post-4278","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-fisch-2","tag-fisch","item-wrap"],"yoast_head":"\nGebackener 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Lengfisch, Rotbarsch, Seelachs, Catfisch, Victoriabarsch))2 Limetten (Saft)8 Lauchzwiebeln4 Knoblauchzehen50 g Ingwer2 El \u00d6l1 Chilischote (gr\u00fcn oder rot)1\/2 Tl Sambal Olek1 Tl Kurkuma (Gelbwurz)400 ml Kokosnussmilch (unges\u00fc\u00dft)Jodsalz Fischfilet in gro\u00dfe W\u00fcrfel schneiden und mit Limettensaft betr\u00e4ufeln. Mit Frischhaltefolie abdecken und in den K\u00fchlschrank\u2026","rel":"","context":"In "Fisch"","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":4813,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/30\/pomfret-mit-thai-schalotten-und-basilikum\/","url_meta":{"origin":4278,"position":2},"title":"Pomfret mit Thai-Schalotten und Basilikum","author":"Steffen","date":"30. Dezember 2012","format":false,"excerpt":"Zutaten 1000 g Pomfret; ca. Angabe, k\u00fcchenfertig 6 Knoblauchzehen 4 Thai-Schalotten 6 rote und gr\u00fcne Chilischoten 1 Priese Salz (1) Salz (2) 4 Basilikumzweige 1\/2 rote und gr\u00fcne Paprikaschote 8 EL Pflanzen\u00f6l; evtl. 1\/4 mehr 2 EL Austernsauce 2 EL Helle Sojasauce 1 EL Palmzucker Zubereitung Den Fisch gr\u00fcndlich waschen\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":5962,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/08\/10\/thailaendischer-reisnudelsalat-mit-shrimps\/","url_meta":{"origin":4278,"position":3},"title":"Thail\u00e4ndischer Reisnudelsalat mit Shrimps","author":"Steffen","date":"10. 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Januar 2012","format":false,"excerpt":"Zutaten150 ml Pflanzen\u00f6l; zum Fritieren 225 g Schweinefilet; in 1 cm gro\u00dfe W\u00fcrfel geschnitten 1 Zwiebel; in Scheiben geschnitten 1 Gr\u00fcne Paprikaschote; entkernt und in Streifen geschnitten 225 g Ananasst\u00fccke 1 kleine Karotte; in kleine Streifen geschnitten 25 g Bambussprossen aus der Dose; abgetropft, gesp\u00fclt, halbiert Teig125 Gramm Universalmehl 1\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":4542,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/28\/putengeschnetzeltes-mit-avocados\/","url_meta":{"origin":4278,"position":5},"title":"Putengeschnetzeltes mit Avocados","author":"Steffen","date":"28. Oktober 2012","format":false,"excerpt":"Zutaten 1 kleine Dose Mandarinen 2 Avocados 4 Lauchzwiebeln 8 Kirschtomaten 4 EL Walnu\u00df\u00f6l 2 EL Zitronensaft Salz Pfeffer 400 g Putenbrust 2 EL \u00d6l 700 g Uncle Ben`s Fix f\u00fcr Fleischpfanne Mexikanische Art 4 Taco-Schalen Zubereitung Mandarinen abtropfen lassen, den Saft auffangen. Avocados halbieren und aush\u00f6hlen. 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