{"id":11501,"date":"2013-11-13T05:17:52","date_gmt":"2013-11-12T21:17:52","guid":{"rendered":"https:\/\/seafoodsociety.hk\/product\/%e7%b4%85%e8%a1%ab%e9%ad%9a\/"},"modified":"2023-06-13T11:11:13","modified_gmt":"2023-06-13T03:11:13","slug":"%e7%b4%85%e9%af%94%e9%ad%9a","status":"publish","type":"product","link":"https:\/\/seafoodsociety.hk\/zh-hant\/\u9bd4\u9b5a\u9999\u6e2f\/%e7%b4%85%e9%af%94%e9%ad%9a\/","title":{"rendered":"\u7d05\u9bd4\u9b5a"},"content":{"rendered":"<p><span style=\"color: #000000\"><img fetchpriority=\"high\" decoding=\"async\" class=\"wp-image-12763 aligncenter\" src=\"https:\/\/seafoodsociety.hk\/wp-content\/uploads\/2013\/11\/red-mullet-recipe.jpg\" alt=\"\" width=\"323\" height=\"176\" srcset=\"https:\/\/seafoodsociety.hk\/wp-content\/uploads\/2013\/11\/red-mullet-recipe.jpg 550w, https:\/\/seafoodsociety.hk\/wp-content\/uploads\/2013\/11\/red-mullet-recipe-512x279.jpg 512w, https:\/\/seafoodsociety.hk\/wp-content\/uploads\/2013\/11\/red-mullet-recipe-300x164.jpg 300w\" sizes=\"(max-width: 323px) 100vw, 323px\" \/><\/span><\/p>\n<h3 class=\"post-title single\"><span style=\"color: #000000\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Pan-fried red mullet Recipe with thyme<\/span><\/h3>\n<p><span style=\"color: #000000\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a04 garlic cloves, unpeeled\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 1 tbsp olive oil<\/span><\/p>\n<p><span style=\"color: #000000\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a025g\/1oz butter\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 1 handful of thyme sprigs<\/span><\/p>\n<p><span style=\"color: #000000\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 juice of \u00bd lemon\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0sea salt and freshly ground black pepper<\/span><\/p>\n<p><span style=\"color: #000000\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a01 Recipe quantity Warm Crushed Potatoes with Coriander &amp; Lime, to serve<\/span><\/p>\n<p><span style=\"color: #000000\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 4 whole red mullet, about 175g\/6oz each, scaled and gutted by your fishmonger, or 8 fillets, skins on<\/span><\/p>\n<p>&nbsp;<\/p>\n<ol>\n<li><span style=\"color: #000000\"><span style=\"color: #000000\">Preheat the oven to 180\u00b0C\/350\u00b0F\/gas 4. Bring a saucepan of water to the boil and blanch the garlic for 3\u20134 minutes. This will ensure that it cooks in the same time as the fish. Drain and pat dry with kitchen towel.<\/span><\/span><\/li>\n<li><span style=\"color: #000000\"><span style=\"color: #000000\">Heat the olive oil in a large, heavy-based frying pan over a medium heat. Season the whole fish with salt and pepper, then add them and the garlic to the pan. Cook for 2 minutes or until the skin is a lovely golden colour.<\/span><\/span><\/li>\n<li><span style=\"color: #000000\"><span style=\"color: #000000\">Turn the fish over, add the butter and thyme and cook for a further 2 minutes. Transfer to a baking tray and bake in the preheated oven for 3\u20134 minutes or until the flesh starts to break up.<\/span><\/span><\/li>\n<li><span style=\"color: #000000\">Remove from the oven, drizzle the fish with the lemon juice and season with salt and pepper.<\/span><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>\u91ce\u751f\u9b5a\u985e\u5728\u6771\u5317\u200b\u200b\u5927\u897f\u6d0b\u6355\u7372<\/p>\n<p>\u8a31\u591a\u9910\u9928\u5c0d\u9019\u7a2e\u9b5a\u6709\u5f88\u9ad8\u7684\u656c\u610f\u3002 \u5b83\u6709\u4e00\u500b\u5bc6\u96c6\u53ca\u975e\u5e38\u767d\u7684\u8089\u3002 \u8457\u540d\u7684Poutargue\uff08\u4e5f\u7a31\u70ba\u767d\u9b5a\u5b50\u91ac\uff09\u662f\u7528\u5b83\u7684\u9b5a\u7c7d\u88fd\u6210\u7684\u3002 \u5b83\u5177\u6709\u660e\u986f\u7684\u5473\u9053\uff0c\u53ef\u4ee5\u70e4\u88fd\u3002 \u6211\u5011\u5efa\u8b70\u539f\u689d\u70f9\u98ea\uff0c\u56e0\u70ba\u5b83\u7684\u8089\u5f88\u6613\u6563\u3002<\/p>\n<p>&nbsp;<\/p>\n<p>\u6574\u689d\u9b5a\u548c\u9b5a\u8089\u7684\u91cd\u91cf\u6bd4\u70ba2:3\uff0c\u9019\u610f\u5473\u8457\u5c0d\u65bc500\u514b\u7684\u9b5a\uff0c\u60a8\u5c07\u7372\u5f97220\u514b\u7684\u9b5a\u8089\u3002<\/p>\n<p>\u4e00\u689d\u5927\u7d04500\u514b\u7684\u9b5a\u53ef\u4f5c\u70ba2\u4eba\u7684\u524d\u83dc\u62161\u4eba\u7684\u4e3b\u83dc\u3002<\/p>\n<p>\u7522\u54c1\u7279\u9ede\uff1a\u539f\u689d\u6216\u9b5a\u67f3<br \/>\n\u6cd5\u570b\u540d\u5b57\uff1aROUGET\uff08Mullus barbatus\uff0cMullus surmuletus\uff09<br \/>\n\u7522\u5730\uff1aBRITTANY<\/p>\n","protected":false},"featured_media":20240,"template":"","meta":[],"product_cat":[340],"product_tag":[276,269,271,277],"_links":{"self":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/product\/11501"}],"collection":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/media\/20240"}],"wp:attachment":[{"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/media?parent=11501"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/product_cat?post=11501"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/seafoodsociety.hk\/zh-hant\/wp-json\/wp\/v2\/product_tag?post=11501"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}