{"id":8342,"date":"2022-01-08T15:00:00","date_gmt":"2022-01-08T14:00:00","guid":{"rendered":"https:\/\/cookcookgo.com\/?p=8342"},"modified":"2024-03-16T09:33:39","modified_gmt":"2024-03-16T08:33:39","slug":"chinese-crispy-lemon-fish","status":"publish","type":"post","link":"https:\/\/cookcookgo.com\/dk\/chinese-crispy-lemon-fish\/","title":{"rendered":"Kinesisk spr\u00f8d citronfisk"},"content":{"rendered":"
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Denne citronfisk har en utrolig spr\u00f8d konsistens med en klassisk kinesisk surs\u00f8d citronsauce. Som med min S\u00f8de og sure rejer<\/a>Denne citronfisk er stegt i en \u00f8ldej. Den smager spr\u00f8dt, let og smagfuldt p\u00e5 samme tid! Det er helt sikkert en familiefavorit og en festmadsvinder!<\/p>\n\n\n\n

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Du kan nyde denne spr\u00f8de citronfisk som snack, tilbeh\u00f8r eller hovedret. Du kan ogs\u00e5 v\u00e6re kreativ med den hjemmelavede citronsauce. Den kan dryppes oven p\u00e5 fisken eller bruges som dyppelse. Den sublime surs\u00f8de smag og den spr\u00f8de, lette konsistens vil \u00e5bne din appetit og give dig lyst til mere!<\/p>\n\n\n\n

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INGREDIENSER<\/h2>\n\n\n\n
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<\/path><\/svg><\/span>Basha fiskefileter<\/strong> \u2013 This is also called Pangasius Bocourti. Basa is low in calories and rich in protein which is a healthy and delicious choice! <\/span><\/div>\n\n\n\n
<\/path><\/svg><\/span>For\u00e5rsl\u00f8g<\/strong> - eller kaldet for\u00e5rsl\u00f8g. De er gode til at pynte retten med til sidst.<\/span><\/div>\n\n\n\n
<\/path><\/svg><\/span>Sesamfr\u00f8<\/strong> \u2013 brug den ristede slags. Jeg elsker ogs\u00e5 denne til at pynte retten med. <\/span><\/div>\n\n\n\n
<\/path><\/svg><\/span>Vegetabilsk olie <\/strong>\u2013 I love using this for frying. I normally use Rapeseed Oil. You can also use Sunflower oil. Do not use Olive Oil.<\/span><\/div>\n\n\n\n
<\/path><\/svg><\/span>All-purpose Mel<\/strong> - Vi skal bruge det her til dejen. Dette er den mest almindeligt anvendte meltype, en mellemstyrke, medium-gluten mel, som normalt har 10 til 12 procent protein. <\/span><\/div>\n\n\n\n
<\/path><\/svg><\/span>Majsstivelse<\/strong> \u2013 Det bruger vi til b\u00e5de dejen og stivelsesvandet. Majsstivelse er meget udbredt i asiatisk madlavning. Det kaldes ogs\u00e5 majsmel. <\/span><\/div>\n\n\n\n
<\/path><\/svg><\/span>Bagepulver<\/strong>\u00a0- Det g\u00f8r fisken mere spr\u00f8d, n\u00e5r den steges.<\/span><\/div>\n\n\n\n
<\/path><\/svg><\/span>\u00d8l<\/strong> \u2013 It\u2019s important that the beer is cold. Any kind of beer should work. You should just buy a can of beer that has 330 ml. <\/span><\/div>\n\n\n\n
<\/path><\/svg><\/span>Salt <\/strong>og Sort peber<\/strong> \u2013 This is perfect for the seasoning. It adds a nice flavor. <\/span><\/div>\n\n\n\n
<\/path><\/svg><\/span>Lys sojasovs\u00a0<\/strong>\u2013 Dette er en af de musthave asiatiske saucer, som du skal have i dit k\u00f8kken. Lee Kum Kee er mit yndlingsm\u00e6rke til dette. Du kan ogs\u00e5 bruge andre m\u00e6rker.<\/span><\/div>\n\n\n\n
<\/path><\/svg><\/span>Kinesisk madlavningsvin<\/strong>\u00a0- Jeg bruger normalt Shaoxing-vin. Du b\u00f8r kunne finde den i de fleste asiatiske dagligvarebutikker.<\/span><\/div>\n\n\n\n
<\/path><\/svg><\/span>Kyllingebouillon<\/strong>\u00a0- Du kan nemt k\u00f8be det i en almindelig dagligvarebutik. I Danmark s\u00e6lges det i tern i en pakke.<\/span><\/div>\n\n\n\n
<\/path><\/svg><\/span>Vand <\/strong>\u2013 This helps the consistency of the lemon sauce. This will also be used for the starch water.<\/span><\/div>\n\n\n\n
<\/path><\/svg><\/span>Sukker <\/strong>\u2013 This helps balance the tangy taste of lemon sauce. <\/span><\/div>\n\n\n\n
<\/path><\/svg><\/span>Citron<\/strong> \u2013 Use a fresh lemon. We will need both the zest and the juice for the lemon sauce.<\/span><\/div>\n\n\n\n
<\/path><\/svg><\/span>Hvidl\u00f8g\u00a0<\/strong>- Det giver en vidunderlig hvidl\u00f8gssmag.<\/span><\/div>\n<\/div><\/div>\n\n\n\n
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S\u00c5DAN LAVER DU DENNE SPR\u00d8DE CITRONFISK<\/h2>\n\n\n\n
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<\/path><\/svg><\/span>1. Mariner fisken<\/strong> \u2013 In a large bowl, mix together Fish Fillets, Light Soy Sauce, Chinese Shao Xing Wine, Black Pepper, and Salt. Set aside and marinate in the fridge for 15 minutes.<\/span><\/div>\n\n\n\n
<\/path><\/svg><\/span>2. Forbered citronsaucen <\/strong>\u2013 In a small bowl, combine Chicken Bouillon, Water, Light Soy Sauce, and Sugar. In another bowl, mix together Lemon Zest and Lemon Juice.<\/span><\/div>\n\n\n\n
<\/path><\/svg><\/span>3. Kog citronsaucen<\/strong> \u2013 In a small saucepan, on medium heat, add in Vegetable Oil and Garlic. Cook for about 15 seconds until fragrant. Then add in the Sugar mixture. Cook for about 3 minutes until the Sugar is dissolved. Add in the Lemon Zest and Juice mixture. Simmer and stir for about half a minute , then add in the Starch Water. Cook for another 30 seconds or more until the sauce has thickened up.\u00a0Remove from heat and transfer to a bowl to cool down.<\/span><\/div>\n\n\n\n
<\/path><\/svg><\/span>4. Forbered \u00f8l-blandingen<\/strong> \u2013 In a large mixing bowl, mix together All-purpose Flour, Baking Powder, fine Salt, Cornstarch, and cold Beer. Combine well until you get a smooth texture.<\/span><\/div>\n\n\n\n
<\/path><\/svg><\/span>5. Steg fisken <\/strong>\u2013 In a wok, on medium-high heat, add enough Vegetable Oil for the Fish to float. In the mean time, spread the extra Cornstarch on a plate. Fry the Fish in batches. Coat a few Fish Fillets with Cornstarch and shake off any excess. Dip each\u00a0Fish Fillet\u00a0into the batter one at a time and gently add into the hot oil.\u00a0Cook for\u00a03-5\u00a0minutes or until the Fish\u00a0Fillets are nicely golden and cooked through. Drain on paper towel or a wire wrack.\u00a0Then sprinkle with Sea Salt.<\/span><\/div>\n\n\n\n
<\/path><\/svg><\/span>6. Klar til servering<\/strong> \u2013 Transfer the fried Fish Fillets to a serving plate. Drizzle some Lemon Sauce on top and garnish with some Sesame Seeds and chopped Green Onions. You can also just dip the Fish into the Lemon Sauce. Ready to enjoy! <\/span><\/div>\n<\/div><\/div>\n\n\n\n
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Hainis tips<\/h3><\/div>
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N\u00e5r du har tilsat stivelsesvand i citronsaucen ud over det anbefalede, kan du beslutte, om du vil koge saucen lidt l\u00e6ngere eller mindre, afh\u00e6ngigt af hvor tyk du foretr\u00e6kker den. Saucen bliver ogs\u00e5 tykkere, n\u00e5r den k\u00f8ler ned.<\/p><\/div><\/div>\n\n\n\n

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Jeg h\u00e5ber, du vil nyde at lave dette Kinesisk spr\u00f8d citronfisk<\/strong> opskrift. Hvorfor ikke lave den i aften?<\/p>\n\n\n\n

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FLERE FISKEOPSKRIFTER:<\/h2>\n\n\n\n
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Kinesisk Sichuan krydret kogt fisk<\/a><\/p>\n\n\n\n

Mazus s\u00f8de og sure fiskefilet<\/a><\/p>\n\n\n\n

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Glem ikke at holde forbindelsen!<\/h3><\/div>

Husk at abonnere p\u00e5 min nyhedsbrev<\/a> for de nyeste og gratis opskrifter leveret direkte til din indbakke. Du kan kontakte mig p\u00e5 YouTube<\/a>, Instagram<\/a>, Facebook<\/a>, og Pinterest<\/a>. Jeg vil meget gerne h\u00f8re fra dig. \ud83d\ude42 K\u00e6rlighed, Haini<\/p><\/div><\/div>\n\n\n\n

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\"Kinesisk<\/div>\n<\/div>\n

Kinesisk spr\u00f8d citronfisk<\/h2>\n
<\/div>\n<\/span>Haini<\/span><\/span>\n
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Denne kinesiske citronfisk har en vidunderlig spr\u00f8d konsistens og en vanedannende s\u00f8d og syrlig citronsauce. Det er en festmadsvinder og en familiefavorit!<\/span><\/div>\n
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