{"id":116263,"date":"2017-04-14T11:42:46","date_gmt":"2017-04-14T10:42:46","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=116263"},"modified":"2017-04-14T11:44:33","modified_gmt":"2017-04-14T10:44:33","slug":"chings-steamed-halibut-with-hot-wok-sauce-recipe-on-lorraine","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/116263\/chings-steamed-halibut-with-hot-wok-sauce-recipe-on-lorraine\/","title":{"rendered":"Ching&#8217;s steamed halibut with hot wok sauce recipe on Lorraine"},"content":{"rendered":"<p>Ching served up steamed halibut with hot wok sauce for Easter on today&#8217;s episode of Lorraine.<\/p>\n<p>The ingredients for the fish: 2 halibut fillets, 1 tbsp fresh grated ginger, 1 tbsp shaosing rice wine or dry sherry, 1 pinch of salt, 1 pinch of ground white pepper, 1 tbsp cornflour mixed with 2 tbsp cold water.<\/p>\n<p>For the hot sour sauce: 1 tbsp rapeseed oil, 1 tbsp peeled and freshly grated ginger, 1 red chilli, deseeded and finely chopped, 50g fresh shitake mushrooms, sliced to thin matchsticks, 50g tinned bamboo shoots, drained and sliced to thin matchsticks, 1 tbsp Shaosing wine, 250ml-300ml hot vegetable stock, 1 tsp dark soy sauce, 2 tbsp light soy sauce, 2 tbsp black rice vinegar or balsamic vinegar, 1 tbsp chilli oil, 1 egg, lightly beaten, 1 tbsp cornflour mixed with 2 tbsp cold water, A pinch of ground white pepper, 1 large spring onion, finely sliced into thin matchsticks and 1 small handful of coriander Leaves to garnish.<\/p>\n<p>Jasmine rice or egg noodles to serve.<\/p>\n<p><a href=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2017\/04\/steamed-fish.png\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2017\/04\/steamed-fish.png\" alt=\"\" title=\"steamed fish\" width=\"500\" height=\"341\" class=\"aligncenter size-full wp-image-116265\" srcset=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2017\/04\/steamed-fish.png 500w, http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2017\/04\/steamed-fish-300x204.png 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/a><\/p>\n<p><script type=\"text\/javascript\"><!--\ngoogle_ad_client = \"ca-pub-0466605792016836\";\n\/* food and drink *\/\ngoogle_ad_slot = \"3648486817\";\ngoogle_ad_width = 300;\ngoogle_ad_height = 250;\n\/\/-->\n<\/script><br \/>\n<script type=\"text\/javascript\"\nsrc=\"http:\/\/pagead2.googlesyndication.com\/pagead\/show_ads.js\">\n<\/script><\/p>\n","protected":false},"excerpt":{"rendered":"Ching served up steamed halibut with hot wok sauce for Easter on today&#8217;s episode of Lorraine. The ingredients for the fish: 2 halibut \n<a class=\"moretag\" href=\"http:\/\/thetalentzone.co.uk\/musictv\/116263\/chings-steamed-halibut-with-hot-wok-sauce-recipe-on-lorraine\/\"> [...]<\/a>","protected":false},"author":1,"featured_media":116265,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[91],"tags":[166,133],"class_list":["post-116263","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-food","tag-lorraine"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2017\/04\/steamed-fish.png","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/116263","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/comments?post=116263"}],"version-history":[{"count":3,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/116263\/revisions"}],"predecessor-version":[{"id":116267,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/116263\/revisions\/116267"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media\/116265"}],"wp:attachment":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media?parent=116263"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/categories?post=116263"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/tags?post=116263"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}