{"id":6401,"date":"2021-01-16T08:35:10","date_gmt":"2021-01-16T08:35:10","guid":{"rendered":"https:\/\/sinolin.co\/?p=6401"},"modified":"2021-01-16T08:35:19","modified_gmt":"2021-01-16T08:35:19","slug":"kosher-sephardic-poached-fish-in-pepper-sauce-by-dapur-sinolin","status":"publish","type":"post","link":"https:\/\/sinolin.co\/en\/2021\/01\/16\/kosher-sephardic-poached-fish-in-pepper-sauce-by-dapur-sinolin\/","title":{"rendered":"Kosher Sephardic Poached Fish in Pepper Sauce By Dapur Sinolin"},"content":{"rendered":"\n<p>Ingredients<\/p>\n\n\n\n<ul><li>2 pounds white fish (such as tilapia, halibut, or flounder) or salmon<\/li><li>3 tablespoons extra-virgin olive oil<\/li><li>2 cloves garlic (thinly sliced)<\/li><li>2 medium onions (cut in half and thinly sliced)<\/li><li>1 red pepper (cored, seeded, and thinly sliced)<\/li><li>1 orange pepper (cored, seeded, and thinly sliced)<\/li><li>1 yellow pepper (cored, seeded, and thinly sliced)<\/li><li>1\/4 teaspoon paprika<\/li><li>3\/4 teaspoon kosher salt<\/li><li>Black pepper (to taste)<\/li><li>1\/4 to 1\/2 teaspoon of your choice of chili powder, hot paprika, crushed red pepper flakes, or black pepper<\/li><li>1 1\/2 cups water<\/li><li>2\/3 cup fresh cilantro leaves (loosely packed, chopped)<\/li><\/ul>\n\n\n\n<p>Direction:<\/p>\n\n\n\n<ol type=\"1\"><li>Cut the fish into 2&#215;5-inch long pieces or fillets may be cut lengthwise in half. Set aside.<\/li><li>Heat the oil in a large frying pan with 2-inch sides over medium-low heat. Add the garlic and onions and cook for 5 minutes.<\/li><li>Add the red, orange, and yellow peppers and cook for another 4 minutes.<\/li><li>Stir in the paprika, salt, and black pepper to taste.<\/li><li>Stir in the chili powder or heat of choice. Add the water, increase the heat to medium-high, and bring to a boil.<\/li><li>Reduce the heat to low, place the fish slices on top of the garlic, onions, and peppers, cover, and cook for 5 minutes.<\/li><li>Use a fork to pick up some of the peppers and onions and place them on top of the fish slices. Cover and cook for another 5 minutes. Taste the sauce and add more salt if necessary.<\/li><li>Sprinkle with the cilantro and serve. Serve warm or at room temperature.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 2 pounds white fish (such as tilapia, halibut, or flounder) or salmon 3 tablespoons extra-virgin olive oil 2 cloves garlic (thinly sliced) 2 medium onions (cut in half and thinly sliced) 1 red pepper (cored, seeded, and thinly sliced) 1 orange pepper (cored, seeded, [&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\/6401"}],"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=6401"}],"version-history":[{"count":0,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/6401\/revisions"}],"wp:attachment":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media?parent=6401"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/categories?post=6401"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/tags?post=6401"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}