{"id":3823,"date":"2019-06-13T03:02:06","date_gmt":"2019-06-13T03:02:06","guid":{"rendered":"https:\/\/sinolin.co\/?p=3823"},"modified":"2019-07-08T06:11:46","modified_gmt":"2019-07-08T06:11:46","slug":"baked-piri-piri-tilapia-with-crushed-potatoes-by-dapur-sinolin","status":"publish","type":"post","link":"https:\/\/sinolin.co\/en\/2019\/06\/13\/baked-piri-piri-tilapia-with-crushed-potatoes-by-dapur-sinolin\/","title":{"rendered":"Baked Piri-Piri Tilapia With Crushed Potatoes By Dapur Sinolin"},"content":{"rendered":"\n<p>Prep: 10 mins<br>Cook: 25 mins<\/p>\n\n\n\n<p>Ingredients<\/p>\n\n\n\n<ul><li>100 ml Sinolin cooking oil<\/li><li>600g small new potatoes<\/li><li>5 red peppers, cut into chunky pieces<\/li><li>1 tbsp red wine vinegar<\/li><li>4 large pieces tilapia or cod<\/li><\/ul>\n\n\n\n<p>Green salad, to serve<\/p>\n\n\n\n<ul><li>For the piri-piri sauce<\/li><li>6 hot pickled peppers<\/li><li>1 tsp chilli flakes<\/li><li>2 garlic cloves<\/li><li>juice and zest 1 lemon<\/li><li>1 tbsp red wine vinegar<\/li><li>2 tbsp extra virgin olive oil<\/li><li>1 tbsp smoked paprika<\/li><\/ul>\n\n\n\n<p>Direction:<\/p>\n\n\n\n<ol><li>Boil the potatoes until knife-tender, then drain. Spread out on a large baking tray and gently crush with the back of a spatula. Add the peppers, drizzle with the vinegar and oil, season well and roast for 25 mins.<\/li><li>Put the Piri-piri ingredients in a food processor with some salt. Pur\u00e9e until fine, then pour into a bowl. Put the fish on a baking tray and spoon over some of the piri-Piri sauce. Season and bake for the final 10 mins of the potatoes\u2019 cooking time. Serve everything with the extra sauce and a green salad on the side.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Prep: 10 minsCook: 25 mins Ingredients 100 ml Sinolin cooking oil 600g small new potatoes 5 red peppers, cut into chunky pieces 1 tbsp red wine vinegar 4 large pieces tilapia or cod Green salad, to serve For the piri-piri sauce 6 hot pickled peppers [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":3940,"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\/3823"}],"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=3823"}],"version-history":[{"count":0,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/3823\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media\/3940"}],"wp:attachment":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media?parent=3823"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/categories?post=3823"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/tags?post=3823"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}