{"id":7639,"date":"2023-03-06T12:14:37","date_gmt":"2023-03-06T11:14:37","guid":{"rendered":"https:\/\/dutch-yellowtail.com\/?p=7639"},"modified":"2024-08-05T09:36:59","modified_gmt":"2024-08-05T07:36:59","slug":"vietnamesischer-karamellisierter-hollandischer-gelbschwanz","status":"publish","type":"post","link":"https:\/\/thekingfishcompany.com\/de\/rezepte\/vietnamesischer-karamellisierter-hollandischer-gelbschwanz\/","title":{"rendered":"Vietnamesischer Karamell-Gelbschwanz"},"content":{"rendered":"<p>[et_pb_section fb_built=\u201d1\u2033 _builder_version=\u201d4.18.1\u2033 _module_preset=\u201ddefault\u201d background_color=\u201dRGBA(0,0,0,0)\u201d width=\u201d100%\u201d max_width=\u201d2560px\u201d module_alignment=\u201dcenter\u201d custom_margin=\u201d||||false|false\u201d custom_padding=\u201d4px||0px||false|false\u201d da_disable_devices=\u201doff|off|off\u201d global_colors_info=\u201d{}\u201d da_is_popup=\u201doff\u201d da_exit_intent=\u201doff\u201d da_has_close=\u201don\u201d da_alt_close=\u201doff\u201d da_dark_close=\u201doff\u201d da_not_modal=\u201don\u201d da_is_singular=\u201doff\u201d da_with_loader=\u201doff\u201d da_has_shadow=\u201don\u201d][et_pb_row column_structure=\u201d1_2,1_2\u2033 use_custom_gutter=\u201don\u201d gutter_width=\u201d1\u2033 make_equal=\u201don\u201d _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d background_color=\u201dRGBA(0,0,0,0)\u201d width=\u201d100%\u201d max_width=\u201d2560px\u201d custom_margin=\u201d-133px||-101px||false|false\u201d custom_padding=\u201d0px||46px||false|false\u201d border_radii=\u201don|10px|10px|10px|10px\u201d global_colors_info=\u201d{}\u201d][et_pb_column type=\u201d1_2\u2033 _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d background_color=\u201d#02003A\u201d custom_padding=\u201d5%|5%|5%|5%|true|false\u201d global_colors_info=\u201d{}\u201d][et_pb_text ol_position=\u201doutside\u201d _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d text_font=\u201dApoc-Apoc|500|||||||\u201d text_text_color=\u201d#DBEFFF\u201d ol_font=\u201dApoc-Apoc||||||||\u201d ol_text_color=\u201d#DBEFFF\u201d header_4_font=\u201dApoc-Apoc||||||||\u201d header_4_text_color=\u201d#DBEFFF\u201d header_4_line_height=\u201d1.3em\u201d header_5_font=\u201dApoc-Apoc|100|||||||\u201d header_5_text_color=\u201d#DBEFFF\u201d header_5_line_height=\u201d1.7em\u201d header_6_font=\u201dApoc-Apoc|100|||||||\u201d header_6_text_color=\u201d#DBEFFF\u201d hover_enabled=\u201d0\u2033 global_colors_info=\u201d{}\u201d sticky_enabled=\u201d0\u2033]<\/p>\n<h4>Vietnamesischer Karamell-Gelbschwanz<\/h4>\n<h5>K\u00fcchenchefin Emma Bilazarian<br \/><a href=\"https:\/\/www.instagram.com\/capturedbite\/\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-7077 alignnone size-full\" src=\"https:\/\/thekingfishcompany.com\/wp-content\/uploads\/2024\/08\/instagram.png\" alt=\"\" width=\"24\" height=\"24\" \/><\/a><\/h5>\n<p>Eine \"s\u00fc\u00dfe\" moderne Interpretation einer vietnamesischen Tradition.<\/p>\n<p><span style=\"font-weight: 400;\">Vorbereitungszeit: 10 Min.<br \/><\/span><span style=\"font-weight: 400;\">Kochzeit: 30 Min.<br \/><\/span><span style=\"font-weight: 400;\">Gesamtzeit: 40 Minuten<br \/><\/span><span style=\"font-weight: 400;\">Ergiebigkeit: 1 Portion<br \/><\/span><\/p>\n<p>[\/et_pb_text][et_pb_text ol_position=\u201doutside\u201d _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d text_font=\u201dApoc-Apoc|500|||||||\u201d text_text_color=\u201d#DBEFFF\u201d ol_font=\u201dApoc-Apoc||||||||\u201d ol_text_color=\u201d#DBEFFF\u201d locked=\u201doff\u201d global_colors_info=\u201d{}\u201d]<\/p>\n<p><strong>Zutaten:<\/strong><\/p>\n<p><strong><\/strong><\/p>\n<p>[\/et_pb_text][et_pb_text ol_position=\u201doutside\u201d _builder_version=\u201d4.18.1\u2033 _module_preset=\u201ddefault\u201d text_font=\u201dApoc-Apoc|500|||||||\u201d text_text_color=\u201d#DBEFFF\u201d ol_font=\u201dApoc-Apoc||||||||\u201d ol_text_color=\u201d#DBEFFF\u201d global_colors_info=\u201d{}\u201d]<\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<p><span style=\"font-weight: 400;\">1 package (2 fillets) of Yellowtail\u00a0<\/span><\/p>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<p><span style=\"font-weight: 400;\"><\/span><span style=\"font-weight: 400;\">2 Essl\u00f6ffel \/ 30 ml \u00d6l<\/span><\/p>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<p><span style=\"font-weight: 400;\"><\/span><span style=\"font-weight: 400;\">1 Schalotte, gew\u00fcrfelt\u00a0<\/span><\/p>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<p><span style=\"font-weight: 400;\"><\/span><span style=\"font-weight: 400;\">1 Teel\u00f6ffel \/ 7 g Salz<\/span><\/p>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<p><span style=\"font-weight: 400;\"><\/span><span style=\"font-weight: 400;\">1 Teel\u00f6ffel \/ 5 ml Fischsauce<\/span><\/p>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<p><span style=\"font-weight: 400;\"><\/span><span style=\"font-weight: 400;\">2 Essl\u00f6ffel \/ 30 ml Sojasauce<\/span><\/p>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<p><span style=\"font-weight: 400;\"><\/span><span style=\"font-weight: 400;\">1 Kokosnusswasser\u00a0<\/span><\/p>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<p><span style=\"font-weight: 400;\"><\/span><span style=\"font-weight: 400;\">1 Essl\u00f6ffel \/ 12,5 g brauner Zucker<\/span><\/p>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<p><span style=\"font-weight: 400;\"><\/span><span style=\"font-weight: 400;\">1 Chilischote, in Scheiben geschnitten (nach Geschmack, optional)<\/span><\/p>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<p><span style=\"font-weight: 400;\"><\/span><span style=\"font-weight: 400;\">frisch gemahlener schwarzer Pfeffer oder als abschlie\u00dfendes Topping beim Servieren hinzuf\u00fcgen<\/span><\/p>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<p><span style=\"font-weight: 400;\"><\/span><span style=\"font-weight: 400;\">1 gr\u00fcne Zwiebel, grob gehackt<\/span><\/p>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<p><span style=\"font-weight: 400;\"><\/span><span style=\"font-weight: 400;\">1 rote Chilischote in Scheiben geschnitten, wahlweise<\/span><\/p>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<p><span style=\"font-weight: 400;\"><\/span><span style=\"font-weight: 400;\">1 Tasse \/ 250 g wei\u00dfer Reis, gekocht\u00a0<\/span><\/p>\n<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u201d1_2\u2033 _builder_version=\u201d4.27.0\u2033 _module_preset=\u201ddefault\u201d background_color=\u201d#02003A\u201d custom_padding=\u201d5%|5%|0px|5%|false|false\u201d global_colors_info=\u201d{}\u201d][et_pb_text ol_position=\u201doutside\u201d _builder_version=\u201d4.16\u2033 _module_preset=\u201ddefault\u201d text_font=\u201dApoc-Apoc|500|||||||\u201d text_text_color=\u201d#DBEFFF\u201d ol_font=\u201dApoc-Apoc||||||||\u201d ol_text_color=\u201d#DBEFFF\u201d locked=\u201doff\u201d global_colors_info=\u201d{}\u201d]<\/p>\n<p><strong>Zubereitung:<\/strong><\/p>\n<p><strong><\/strong><\/p>\n<p>[\/et_pb_text][et_pb_text ol_position=\u201doutside\u201d _builder_version=\u201d4.18.1\u2033 _module_preset=\u201ddefault\u201d text_font=\u201dApoc-Apoc|500|||||||\u201d text_text_color=\u201d#DBEFFF\u201d ol_font=\u201dApoc-Apoc||||||||\u201d ol_text_color=\u201d#DBEFFF\u201d global_colors_info=\u201d{}\u201d]<\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">\u00d6l in eine Pfanne geben und die Schalotte bei mittlerer Hitze anschwitzen, bis sie leicht gebr\u00e4unt ist.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Die Filets in St\u00fccke schneiden und in die Pfanne geben.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Die Gew\u00fcrze und die Kochfl\u00fcssigkeit hinzugeben und die Hitze auf hohe Stufe stellen, bis sie kocht. Die Sauce abschmecken und die Gew\u00fcrze anpassen.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Etwa 8 Minuten k\u00f6cheln lassen. Bei Bedarf nachw\u00fcrzen.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Drehen Sie die Fischfilets vorsichtig um und geben Sie die Fr\u00fchlingszwiebeln und den Chili auf die Oberseite jedes St\u00fccks.\u00a0\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Die letzten ca. 6 Minuten bei teilweise geschlossenem Deckel k\u00f6cheln lassen. Den Fisch immer wieder begie\u00dfen, um sicherzustellen, dass er gleichm\u00e4\u00dfig gar ist.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Den Fisch herausnehmen, die dunkle, s\u00fc\u00dfe Sauce dar\u00fcber geben und mit Reis genie\u00dfen. <\/span><\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>","protected":false},"excerpt":{"rendered":"<p>Eine \"s\u00fc\u00dfe\" moderne Interpretation einer vietnamesischen Tradition.<\/p>","protected":false},"author":3,"featured_media":8807,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"2880","content-type":"","footnotes":""},"categories":[23],"tags":[],"class_list":["post-7639","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.5 - 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