{"id":9342,"date":"2021-01-04T00:58:51","date_gmt":"2021-01-04T00:58:51","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=9342"},"modified":"2021-01-04T00:58:51","modified_gmt":"2021-01-04T00:58:51","slug":"w4swjxcz29jmbs4-z9gz4-5nc2z-dl6n3-rwywd-f29y6-4brhp-mctr3-x7zys-55ny8-hrys3-daj4m-zyj68-mp6ka-8k36h-nhj2m-rxhf6-7dl2e-b7t5k-tef44-3kzfh-lepxx-9pphp-g2sjw-lfc8x-hxf6a","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=9342","title":{"rendered":"Broiled Small Fish in San-Bai-Zu"},"content":{"rendered":"<div class=\"sqs-html-content\" data-sqsp-text-block-content>\n<p class=\"\" style=\"white-space:pre-wrap;\"><strong>SERVINGS 6<\/strong><\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">San-bai-zu sauce (for 6 fish)<\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">2 tablespoons <em>sake<\/em><\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">1\/2 cup <em>shoyu<\/em><\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">2 tablespoons vinegar<\/p>\n<p style=\"margin-left:40px;white-space:pre-wrap;\" class=\"\">2 tablespoons sugar<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Scale and clean one small fish <em>(moana, papio, weke, aji <\/em>or <em>opapale<\/em>) for each person.  Broil over charcoal, soak for 1\/2 hour in <em>san-bai-zu<\/em>, and serve with finely slivered ginger root.<\/p>\n<\/div>\n<div class=\"image-gallery-wrapper\">\n<p>   <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/1609721913591-870C5RWYD14GKA6N862K\/56.jpeg?format=original\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>SERVINGS 6 San-bai-zu sauce (for 6 fish) 2 tablespoons sake 1\/2 cup shoyu 2 tablespoons vinegar 2 tablespoons sugar Scale and clean one small fish (moana, papio, weke, aji or opapale) for each person. Broil over charcoal, soak for 1\/2 hour in san-bai-zu, and serve with finely slivered ginger root.<\/p>\n","protected":false},"author":0,"featured_media":9343,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[21],"tags":[3,56,132,49],"class_list":["post-9342","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","tag-japanese","tag-japanese-foods-hui-manaolana-1951","tag-mrs-takeo-isoshima","tag-seafood"],"_links":{"self":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/9342","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9342"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/9342\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/9343"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9342"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9342"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9342"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}