{"id":1122560,"date":"2020-09-24T15:45:14","date_gmt":"2020-09-24T13:45:14","guid":{"rendered":"https:\/\/asc-aqua.org\/?post_type=recipe&#038;p=122560&#038;source_id=122560&#038;target_id=1122560"},"modified":"2024-10-16T10:23:51","modified_gmt":"2024-10-16T08:23:51","slug":"seabream-tempura-with-sweet-and-sour-sauce","status":"publish","type":"recipe","link":"https:\/\/asc-aqua.org\/seafood-recipes\/seabream-tempura-with-sweet-and-sour-sauce\/","title":{"rendered":"Seabream tempura  with sweet and sour sauce"},"content":{"rendered":"\n<div class=\"block wysiwyg\">\n\t<div class=\"container\">\n\t\t<div class=\"row\">\n\t\t\t<div class=\"col-12\">\n\t\t\t\t<div class=\"page\" title=\"Page 7\">\n<div class=\"layoutArea\">\n<div class=\"column\">\n<p><strong>For the batter<\/strong><br \/>\nPour very cold sparkling water into a bowl, add the sifted flour little by little while continuing to beat with a whisk.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Sweet and sour sauce<\/strong><br \/>\nPour the tomato sauce in a saucepan with sugar, vinegar and cornflour dissolved in a little water, then cook over a low heat, stirring constantly with a spoon or whisk. Thicken the sauce for 7\u201310 minutes. Add chilli pepper to taste.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Seabream<\/strong><br \/>\nCut the fish into small pieces, about two fingers width, then dip them in the batter. In a deep saucepan, heat the oil until it reaches 180 degrees. Fry the fish for 2\u20133 minutes, turning the fish with a skimmer spoon for uniform cooking, until the batter starts to brown. Drain and place the tempura on a sheet of absorbent paper.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>To serve<\/strong><br \/>\nSprinkle the fish with salt and serve with the sweet &amp; sour sauce.<\/p>\n<\/div>\n<\/div>\n<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Serves 2<\/p>\n","protected":false},"featured_media":1122572,"template":"","tags":[],"recipe_species":[203],"recipe_dish_types":[],"recipe_methods":[212,205],"recipe_recipe_sources":[],"recipe_world_cuisines":[63],"class_list":["post-1122560","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_species-seabream","recipe_methods-breaded-battered","recipe_methods-fried","recipe_world_cuisines-asian"],"acf":[],"_links":{"self":[{"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/recipe\/1122560","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/types\/recipe"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/media\/1122572"}],"wp:attachment":[{"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/media?parent=1122560"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/tags?post=1122560"},{"taxonomy":"recipe_species","embeddable":true,"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/recipe_species?post=1122560"},{"taxonomy":"recipe_dish_types","embeddable":true,"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/recipe_dish_types?post=1122560"},{"taxonomy":"recipe_methods","embeddable":true,"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/recipe_methods?post=1122560"},{"taxonomy":"recipe_recipe_sources","embeddable":true,"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/recipe_recipe_sources?post=1122560"},{"taxonomy":"recipe_world_cuisines","embeddable":true,"href":"https:\/\/asc-aqua.org\/wp-json\/wp\/v2\/recipe_world_cuisines?post=1122560"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}