{"id":2076,"date":"2018-10-03T08:31:25","date_gmt":"2018-10-03T08:31:25","guid":{"rendered":"https:\/\/sinolin.co\/?p=2076"},"modified":"2018-10-03T08:33:59","modified_gmt":"2018-10-03T08:33:59","slug":"pan-fried-cod-dengan-saus-green-chile-tamari-by-dapur-sinolin","status":"publish","type":"post","link":"https:\/\/sinolin.co\/en\/2018\/10\/03\/pan-fried-cod-dengan-saus-green-chile-tamari-by-dapur-sinolin\/","title":{"rendered":"Fried Dori with Green Chili and Hoisin Sauce By  Dapur Sinolin"},"content":{"rendered":"<ul>\n<li>\u00bc cup reduced-sodium tamari<\/li>\n<li>3 tablespoons turbinado sugar<\/li>\n<li>3 tablespoons rice vinegar<\/li>\n<li>1 tablespoon water<\/li>\n<li>3 tablespoons extra-virgin olive oil, divided<\/li>\n<li><strong>Bertolli Extra Virgin Olive Oil 17 Fl Oz<\/strong><\/li>\n<li>2 cloves garlic, finely chopped<\/li>\n<li>1 green Korean chile (see Tips) or jalape\u00f1o, seeds removed, if desired, and finely chopped<\/li>\n<li>1 tablespoon toasted sesame oil<\/li>\n<li>1\u00bc pounds cod, cut into 4 portions<\/li>\n<li>\u00bc teaspoon ground pepper<\/li>\n<li>Black sesame seeds for garnish<\/li>\n<li>Scallion curls for garnish (see Tips)<\/li>\n<\/ul>\n<p>Direction:<\/p>\n<ol>\n<li>Whisk tamari, sugar, vinegar and water in a small bowl. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add garlic and chile (or jalape\u00f1o); cook, stirring, for 1 minute. Stir in the tamari mixture. Reduce heat to maintain a gentle simmer and cook until slightly thickened and reduced by about half, 8 to 12 minutes.<\/li>\n<li>Remove from heat and whisk in sesame oil. Cover to keep warm.<\/li>\n<li>Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat until shimmering, but not smoking. Pat cod dry and season with pepper. Cook, skinned-side down, until golden, 2 to 3 minutes. Turn and cook until flaky and opaque, 2 to 3 minutes more. Serve the fish with the sauce spooned on top, garnished with sesame seeds and scallion curls, if desired.<\/li>\n<\/ol>\n<ul>\n<li>Tips: Fresh Korean chiles can be green or red. Related to Thai chiles, they are medium-spicy.<\/li>\n<li>To make scallion curls, cut scallions lengthwise into very thin strips. Soak the strips in ice water until curled. Drain before using.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00bc cup reduced-sodium tamari 3 tablespoons turbinado sugar 3 tablespoons rice vinegar 1 tablespoon water 3 tablespoons extra-virgin olive oil, divided Bertolli Extra Virgin Olive Oil 17 Fl Oz 2 cloves garlic, finely chopped 1 green Korean chile (see Tips) or jalape\u00f1o, seeds removed, if [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[23,113],"tags":[],"_links":{"self":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/2076"}],"collection":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/comments?post=2076"}],"version-history":[{"count":0,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/2076\/revisions"}],"wp:attachment":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media?parent=2076"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/categories?post=2076"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/tags?post=2076"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}