{"id":42,"date":"2011-12-10T23:36:46","date_gmt":"2011-12-10T23:36:46","guid":{"rendered":"http:\/\/www.tezzatron.com\/loadsofrecipes\/2011\/12\/10\/hot-and-sour-fish\/"},"modified":"2011-12-10T23:36:46","modified_gmt":"2011-12-10T23:36:46","slug":"hot-and-sour-fish","status":"publish","type":"post","link":"https:\/\/loadsofrecipes.co.uk\/asian-recipes\/hot-and-sour-fish\/","title":{"rendered":"Hot and sour fish"},"content":{"rendered":"<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>Spice paste: <\/li>\n<li> 2 Dried red chillies<\/li>\n<li> 3 Black peppercorns<\/li>\n<li> Half tsp turmeric<\/li>\n<li> 1 Clove garlic, crushed<\/li>\n<li> 1 tsp Fresh ginger, grated<\/li>\n<li> Quarter tsp cumin seeds<\/li>\n<li> Half tsp sugar<\/li>\n<li> 1 tsp Tamarind paste (dissolved in 1 tbsp boiling water<\/li>\n<\/ul>\n<ul>\n<li>1 sml Red onion, finely sliced<\/li>\n<li> 1 tbsp Groundnut oil<\/li>\n<li> One third of a cup tinned chopped tomatoes<\/li>\n<li> 1 tsp Rice vinegar (or red wine vinegar) <\/li>\n<li> 250g Rish (salmon works well), cut into bite-sized pieces<\/li>\n<li> Salt to taste<\/li>\n<\/ul>\n<p> <strong>Method:<\/strong><\/p>\n<p>First, make the paste. Put all paste ingredients into a small food processor and whizz to a fine paste. Set aside.<\/p>\n<p>In a frying pan, fry the onions gently in the oil until soft and starting to caramelise. Add the spice paste and fry off for a minute or two before adding the tomatoes and vinegar. Allow to bubble gently for about 5 minutes.<\/p>\n<p>Add the salmon and stir fry gently for about 5 minutes or until just cooked through. Add a pinch of salt and taste &#8211; add more salt if needed.<\/p>\n<p>Serve with wedges of lime to squeeze over, cucumber and crunchy lettuce.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: Spice paste: 2 Dried red chillies 3 Black peppercorns Half tsp turmeric 1 Clove garlic, crushed 1 tsp Fresh ginger, grated Quarter tsp cumin seeds Half tsp sugar 1 tsp Tamarind paste (dissolved in 1 tbsp boiling water 1 sml Red onion, finely sliced 1 tbsp Groundnut oil One third of a cup tinned [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2,14,35],"tags":[41,51],"class_list":["post-42","post","type-post","status-publish","format-standard","hentry","category-asian-recipes","category-fish-recipes","category-starter-recipes","tag-asian-recipes","tag-fish-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts\/42","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/comments?post=42"}],"version-history":[{"count":0,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts\/42\/revisions"}],"wp:attachment":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/media?parent=42"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/categories?post=42"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/tags?post=42"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}