{"id":191,"date":"2013-01-09T16:40:36","date_gmt":"2013-01-09T16:40:36","guid":{"rendered":"https:\/\/revald.dk\/?p=191"},"modified":"2020-09-19T00:51:27","modified_gmt":"2020-09-19T00:51:27","slug":"asiatisk-karryfisk","status":"publish","type":"post","link":"https:\/\/revald.dk\/?p=191","title":{"rendered":"Asiatisk karryfisk"},"content":{"rendered":"<ul>\n<li>Jasminris. F\u00f8lg vejledningen p\u00e5 pakken. Beregn ris til 5 personer, selvom der kun er 3 der skal spise.<\/li>\n<li>500g hvid fisk i filet. R\u00f8dsp\u00e6tter er fine nok, men lidt fyldigere fisk g\u00f8r retten lidt mere l\u00e6kker. F.eks. pangasiusfileter.<\/li>\n<li>2\u00bd dl madlavningsfl\u00f8de 9%<\/li>\n<li>3 dl vand<\/li>\n<li>4 limeblade &#8211; gerne friske, men t\u00f8rrede er helt fine<\/li>\n<li>2-3 spsk.gr\u00f8n karrypasta (alt efter hvor st\u00e6rk man vil have den)<\/li>\n<li>1 h\u00f8nsebouillonterning<\/li>\n<li>200-300g frosne haricots verts (b\u00f8nner)<\/li>\n<li>1 spsk olie<\/li>\n<li>Lidt salt<\/li>\n<li>Koriander eller persille<\/li>\n<\/ul>\n<p>Kog risene efter anvisningen. Sk\u00e6r fisken i 2x2cm store tern. Kog fl\u00f8de og vand sammen med karrypasta, limeblade og bouillonterning. Skru ned p\u00e5 halv styrke, smid fisken i og lad det simre i 5 minutter. Samtidig steges b\u00f8nnerne i en lille smule olie p\u00e5 en dyb pande eller gryde. Anret ris i dybe tallerkener, h\u00e6ld fisk og sauce over. Drys med lidt salt. Pynt med b\u00f8nner og koriander (eller persille).<\/p>\n<p><em>Bem\u00e6rk: Saucen kan ogs\u00e5 bruges sammen med skalddyr eller kylling. Kyllingen b\u00f8r brunes p\u00e5 en pande f\u00f8rst.<\/em><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Jasminris. F\u00f8lg vejledningen p\u00e5 pakken. Beregn ris til 5 personer, selvom der kun er 3 der skal spise. 500g hvid fisk i filet. R\u00f8dsp\u00e6tter er fine nok, men lidt fyldigere fisk g\u00f8r retten lidt mere l\u00e6kker. F.eks. pangasiusfileter. 2\u00bd dl madlavningsfl\u00f8de 9% 3 dl vand 4 limeblade &#8211; gerne friske, men t\u00f8rrede er helt fine [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":652,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-191","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hovedretter"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/revald.dk\/wp-content\/uploads\/2013\/01\/85297283.jpg?fit=259%2C260&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts\/191","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=191"}],"version-history":[{"count":1,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts\/191\/revisions"}],"predecessor-version":[{"id":653,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/posts\/191\/revisions\/653"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=\/wp\/v2\/media\/652"}],"wp:attachment":[{"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=191"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=191"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/revald.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=191"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}