<\/a><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div>Mini Brochettes de Bonite sauce Teriyaki<\/span><\/strong><\/span><\/h1>\n<\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/a>Couvert<\/span> <\/strong>: 4 \u00e0 6 personnes<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/a>Temps de pr\u00e9paration <\/span><\/strong>: 30 mn\n<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>INGR\u00c9DIENTS<\/span><\/strong><\/span><\/span><\/p>\n\nBonite :<\/strong> 200 g<\/span><\/p>\nLard fum\u00e9 :<\/strong> 100 g<\/span><\/p>\nGraines de s\u00e9same :<\/strong> 2 poign\u00e9es<\/span><\/p>\nAil, gingembre :<\/strong> au go\u00fbt<\/span><\/p>\nOignon vert :<\/strong> 1 tige<\/span><\/p>\nSel, poivre<\/strong> : au go\u00fbt<\/span><\/p>\nHuile v\u00e9g\u00e9tale :<\/strong> 2 cuill\u00e8res \u00e0 soupe<\/span><\/p>\n<\/div>SAUCE<\/span><\/strong><\/span><\/span><\/p>\n\nSauce \u00ab\u00a0mirin\u00a0\u00bb (vin de riz japonais) :<\/strong> 80 ml\n<\/span><\/p>\nSauce soja :<\/strong> 80 ml\n<\/span><\/p>\nSucre :<\/strong> 85 g\n<\/span><\/p>\n<\/div><\/div><\/div><\/div>PR\u00c9PARATION<\/span><\/strong><\/span><\/span><\/p>\n\n1<\/strong> –<\/span> Pr\u00e9parez la sauce Teriyaki. Dans une casserole, m\u00e9langez ensemble le sucre, la sauce soja, la sauce \u00ab\u00a0mirin\u00a0\u00bb puis mettez le tout \u00e0 chauffer. Faites d\u2019abord porter \u00e0 \u00e9bullition puis laissez mijoter sur feu doux pendant 15 \u00e0 20 mn. <\/span>Le liquide doit r\u00e9duire de moiti\u00e9 pour obtenir une consistance semblable au miel.<\/span><\/p>\n2<\/strong> –<\/span> Pendant ce temps, d\u00e9coupez le poisson et le lard fum\u00e9 en morceaux. <\/span><\/p>\n3<\/strong> –<\/span> Ensuite, enfilez-les sur des mini-piques \u00e0 brochettes en bois. Assaisonnez de sel et de poivre et parsemez g\u00e9n\u00e9reusement de graines de s\u00e9same.<\/span><\/p>\n4<\/strong> –<\/span> A pr\u00e9sent, dans une po\u00eale bien chaude avec un filet d\u2019huile, faites saisir chaque c\u00f4t\u00e9 du poisson.<\/span><\/p>\n5<\/strong> –<\/span> Ensuite, versez un peu de sauce Teriyaki, ajoutez de l\u2019ail et du gingembre hach\u00e9 selon votre go\u00fbt.<\/span><\/p>\n6 <\/strong>–<\/span> Laissez cuire encore 1 mn en retournant r\u00e9guli\u00e8rement les brochettes. <\/span><\/p>\n7<\/strong> –<\/span> Dressez aussit\u00f4t avec une touche d\u2019oignon vert et un peu de sauce Teriyaki \u00e0 part.<\/span><\/p>\nA d\u00e9guster sur le pouce et voil\u00e0, c’est pr\u00eat et tout simplement bon !<\/span><\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>Partagez !<\/h4><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":39,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"acf":[],"_links":{"self":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839"}],"collection":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/users\/39"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/comments?post=27839"}],"version-history":[{"count":28,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions"}],"predecessor-version":[{"id":28962,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions\/28962"}],"wp:attachment":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/media?parent=27839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/a>Couvert<\/span> <\/strong>: 4 \u00e0 6 personnes<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/a>Temps de pr\u00e9paration <\/span><\/strong>: 30 mn\n<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>INGR\u00c9DIENTS<\/span><\/strong><\/span><\/span><\/p>\n\nBonite :<\/strong> 200 g<\/span><\/p>\nLard fum\u00e9 :<\/strong> 100 g<\/span><\/p>\nGraines de s\u00e9same :<\/strong> 2 poign\u00e9es<\/span><\/p>\nAil, gingembre :<\/strong> au go\u00fbt<\/span><\/p>\nOignon vert :<\/strong> 1 tige<\/span><\/p>\nSel, poivre<\/strong> : au go\u00fbt<\/span><\/p>\nHuile v\u00e9g\u00e9tale :<\/strong> 2 cuill\u00e8res \u00e0 soupe<\/span><\/p>\n<\/div>SAUCE<\/span><\/strong><\/span><\/span><\/p>\n\nSauce \u00ab\u00a0mirin\u00a0\u00bb (vin de riz japonais) :<\/strong> 80 ml\n<\/span><\/p>\nSauce soja :<\/strong> 80 ml\n<\/span><\/p>\nSucre :<\/strong> 85 g\n<\/span><\/p>\n<\/div><\/div><\/div><\/div>PR\u00c9PARATION<\/span><\/strong><\/span><\/span><\/p>\n\n1<\/strong> –<\/span> Pr\u00e9parez la sauce Teriyaki. Dans une casserole, m\u00e9langez ensemble le sucre, la sauce soja, la sauce \u00ab\u00a0mirin\u00a0\u00bb puis mettez le tout \u00e0 chauffer. Faites d\u2019abord porter \u00e0 \u00e9bullition puis laissez mijoter sur feu doux pendant 15 \u00e0 20 mn. <\/span>Le liquide doit r\u00e9duire de moiti\u00e9 pour obtenir une consistance semblable au miel.<\/span><\/p>\n2<\/strong> –<\/span> Pendant ce temps, d\u00e9coupez le poisson et le lard fum\u00e9 en morceaux. <\/span><\/p>\n3<\/strong> –<\/span> Ensuite, enfilez-les sur des mini-piques \u00e0 brochettes en bois. Assaisonnez de sel et de poivre et parsemez g\u00e9n\u00e9reusement de graines de s\u00e9same.<\/span><\/p>\n4<\/strong> –<\/span> A pr\u00e9sent, dans une po\u00eale bien chaude avec un filet d\u2019huile, faites saisir chaque c\u00f4t\u00e9 du poisson.<\/span><\/p>\n5<\/strong> –<\/span> Ensuite, versez un peu de sauce Teriyaki, ajoutez de l\u2019ail et du gingembre hach\u00e9 selon votre go\u00fbt.<\/span><\/p>\n6 <\/strong>–<\/span> Laissez cuire encore 1 mn en retournant r\u00e9guli\u00e8rement les brochettes. <\/span><\/p>\n7<\/strong> –<\/span> Dressez aussit\u00f4t avec une touche d\u2019oignon vert et un peu de sauce Teriyaki \u00e0 part.<\/span><\/p>\nA d\u00e9guster sur le pouce et voil\u00e0, c’est pr\u00eat et tout simplement bon !<\/span><\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>Partagez !<\/h4><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":39,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"acf":[],"_links":{"self":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839"}],"collection":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/users\/39"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/comments?post=27839"}],"version-history":[{"count":28,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions"}],"predecessor-version":[{"id":28962,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions\/28962"}],"wp:attachment":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/media?parent=27839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/a>Temps de pr\u00e9paration <\/span><\/strong>: 30 mn\n<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>INGR\u00c9DIENTS<\/span><\/strong><\/span><\/span><\/p>\n\nBonite :<\/strong> 200 g<\/span><\/p>\nLard fum\u00e9 :<\/strong> 100 g<\/span><\/p>\nGraines de s\u00e9same :<\/strong> 2 poign\u00e9es<\/span><\/p>\nAil, gingembre :<\/strong> au go\u00fbt<\/span><\/p>\nOignon vert :<\/strong> 1 tige<\/span><\/p>\nSel, poivre<\/strong> : au go\u00fbt<\/span><\/p>\nHuile v\u00e9g\u00e9tale :<\/strong> 2 cuill\u00e8res \u00e0 soupe<\/span><\/p>\n<\/div>SAUCE<\/span><\/strong><\/span><\/span><\/p>\n\nSauce \u00ab\u00a0mirin\u00a0\u00bb (vin de riz japonais) :<\/strong> 80 ml\n<\/span><\/p>\nSauce soja :<\/strong> 80 ml\n<\/span><\/p>\nSucre :<\/strong> 85 g\n<\/span><\/p>\n<\/div><\/div><\/div><\/div>PR\u00c9PARATION<\/span><\/strong><\/span><\/span><\/p>\n\n1<\/strong> –<\/span> Pr\u00e9parez la sauce Teriyaki. Dans une casserole, m\u00e9langez ensemble le sucre, la sauce soja, la sauce \u00ab\u00a0mirin\u00a0\u00bb puis mettez le tout \u00e0 chauffer. Faites d\u2019abord porter \u00e0 \u00e9bullition puis laissez mijoter sur feu doux pendant 15 \u00e0 20 mn. <\/span>Le liquide doit r\u00e9duire de moiti\u00e9 pour obtenir une consistance semblable au miel.<\/span><\/p>\n2<\/strong> –<\/span> Pendant ce temps, d\u00e9coupez le poisson et le lard fum\u00e9 en morceaux. <\/span><\/p>\n3<\/strong> –<\/span> Ensuite, enfilez-les sur des mini-piques \u00e0 brochettes en bois. Assaisonnez de sel et de poivre et parsemez g\u00e9n\u00e9reusement de graines de s\u00e9same.<\/span><\/p>\n4<\/strong> –<\/span> A pr\u00e9sent, dans une po\u00eale bien chaude avec un filet d\u2019huile, faites saisir chaque c\u00f4t\u00e9 du poisson.<\/span><\/p>\n5<\/strong> –<\/span> Ensuite, versez un peu de sauce Teriyaki, ajoutez de l\u2019ail et du gingembre hach\u00e9 selon votre go\u00fbt.<\/span><\/p>\n6 <\/strong>–<\/span> Laissez cuire encore 1 mn en retournant r\u00e9guli\u00e8rement les brochettes. <\/span><\/p>\n7<\/strong> –<\/span> Dressez aussit\u00f4t avec une touche d\u2019oignon vert et un peu de sauce Teriyaki \u00e0 part.<\/span><\/p>\nA d\u00e9guster sur le pouce et voil\u00e0, c’est pr\u00eat et tout simplement bon !<\/span><\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>Partagez !<\/h4><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":39,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"acf":[],"_links":{"self":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839"}],"collection":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/users\/39"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/comments?post=27839"}],"version-history":[{"count":28,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions"}],"predecessor-version":[{"id":28962,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions\/28962"}],"wp:attachment":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/media?parent=27839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
INGR\u00c9DIENTS<\/span><\/strong><\/span><\/span><\/p>\n\nBonite :<\/strong> 200 g<\/span><\/p>\nLard fum\u00e9 :<\/strong> 100 g<\/span><\/p>\nGraines de s\u00e9same :<\/strong> 2 poign\u00e9es<\/span><\/p>\nAil, gingembre :<\/strong> au go\u00fbt<\/span><\/p>\nOignon vert :<\/strong> 1 tige<\/span><\/p>\nSel, poivre<\/strong> : au go\u00fbt<\/span><\/p>\nHuile v\u00e9g\u00e9tale :<\/strong> 2 cuill\u00e8res \u00e0 soupe<\/span><\/p>\n<\/div>SAUCE<\/span><\/strong><\/span><\/span><\/p>\n\nSauce \u00ab\u00a0mirin\u00a0\u00bb (vin de riz japonais) :<\/strong> 80 ml\n<\/span><\/p>\nSauce soja :<\/strong> 80 ml\n<\/span><\/p>\nSucre :<\/strong> 85 g\n<\/span><\/p>\n<\/div><\/div><\/div><\/div>PR\u00c9PARATION<\/span><\/strong><\/span><\/span><\/p>\n\n1<\/strong> –<\/span> Pr\u00e9parez la sauce Teriyaki. Dans une casserole, m\u00e9langez ensemble le sucre, la sauce soja, la sauce \u00ab\u00a0mirin\u00a0\u00bb puis mettez le tout \u00e0 chauffer. Faites d\u2019abord porter \u00e0 \u00e9bullition puis laissez mijoter sur feu doux pendant 15 \u00e0 20 mn. <\/span>Le liquide doit r\u00e9duire de moiti\u00e9 pour obtenir une consistance semblable au miel.<\/span><\/p>\n2<\/strong> –<\/span> Pendant ce temps, d\u00e9coupez le poisson et le lard fum\u00e9 en morceaux. <\/span><\/p>\n3<\/strong> –<\/span> Ensuite, enfilez-les sur des mini-piques \u00e0 brochettes en bois. Assaisonnez de sel et de poivre et parsemez g\u00e9n\u00e9reusement de graines de s\u00e9same.<\/span><\/p>\n4<\/strong> –<\/span> A pr\u00e9sent, dans une po\u00eale bien chaude avec un filet d\u2019huile, faites saisir chaque c\u00f4t\u00e9 du poisson.<\/span><\/p>\n5<\/strong> –<\/span> Ensuite, versez un peu de sauce Teriyaki, ajoutez de l\u2019ail et du gingembre hach\u00e9 selon votre go\u00fbt.<\/span><\/p>\n6 <\/strong>–<\/span> Laissez cuire encore 1 mn en retournant r\u00e9guli\u00e8rement les brochettes. <\/span><\/p>\n7<\/strong> –<\/span> Dressez aussit\u00f4t avec une touche d\u2019oignon vert et un peu de sauce Teriyaki \u00e0 part.<\/span><\/p>\nA d\u00e9guster sur le pouce et voil\u00e0, c’est pr\u00eat et tout simplement bon !<\/span><\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>Partagez !<\/h4><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":39,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"acf":[],"_links":{"self":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839"}],"collection":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/users\/39"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/comments?post=27839"}],"version-history":[{"count":28,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions"}],"predecessor-version":[{"id":28962,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions\/28962"}],"wp:attachment":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/media?parent=27839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Bonite :<\/strong> 200 g<\/span><\/p>\nLard fum\u00e9 :<\/strong> 100 g<\/span><\/p>\nGraines de s\u00e9same :<\/strong> 2 poign\u00e9es<\/span><\/p>\nAil, gingembre :<\/strong> au go\u00fbt<\/span><\/p>\nOignon vert :<\/strong> 1 tige<\/span><\/p>\nSel, poivre<\/strong> : au go\u00fbt<\/span><\/p>\nHuile v\u00e9g\u00e9tale :<\/strong> 2 cuill\u00e8res \u00e0 soupe<\/span><\/p>\n<\/div>SAUCE<\/span><\/strong><\/span><\/span><\/p>\n\nSauce \u00ab\u00a0mirin\u00a0\u00bb (vin de riz japonais) :<\/strong> 80 ml\n<\/span><\/p>\nSauce soja :<\/strong> 80 ml\n<\/span><\/p>\nSucre :<\/strong> 85 g\n<\/span><\/p>\n<\/div><\/div><\/div><\/div>PR\u00c9PARATION<\/span><\/strong><\/span><\/span><\/p>\n\n1<\/strong> –<\/span> Pr\u00e9parez la sauce Teriyaki. Dans une casserole, m\u00e9langez ensemble le sucre, la sauce soja, la sauce \u00ab\u00a0mirin\u00a0\u00bb puis mettez le tout \u00e0 chauffer. Faites d\u2019abord porter \u00e0 \u00e9bullition puis laissez mijoter sur feu doux pendant 15 \u00e0 20 mn. <\/span>Le liquide doit r\u00e9duire de moiti\u00e9 pour obtenir une consistance semblable au miel.<\/span><\/p>\n2<\/strong> –<\/span> Pendant ce temps, d\u00e9coupez le poisson et le lard fum\u00e9 en morceaux. <\/span><\/p>\n3<\/strong> –<\/span> Ensuite, enfilez-les sur des mini-piques \u00e0 brochettes en bois. Assaisonnez de sel et de poivre et parsemez g\u00e9n\u00e9reusement de graines de s\u00e9same.<\/span><\/p>\n4<\/strong> –<\/span> A pr\u00e9sent, dans une po\u00eale bien chaude avec un filet d\u2019huile, faites saisir chaque c\u00f4t\u00e9 du poisson.<\/span><\/p>\n5<\/strong> –<\/span> Ensuite, versez un peu de sauce Teriyaki, ajoutez de l\u2019ail et du gingembre hach\u00e9 selon votre go\u00fbt.<\/span><\/p>\n6 <\/strong>–<\/span> Laissez cuire encore 1 mn en retournant r\u00e9guli\u00e8rement les brochettes. <\/span><\/p>\n7<\/strong> –<\/span> Dressez aussit\u00f4t avec une touche d\u2019oignon vert et un peu de sauce Teriyaki \u00e0 part.<\/span><\/p>\nA d\u00e9guster sur le pouce et voil\u00e0, c’est pr\u00eat et tout simplement bon !<\/span><\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>Partagez !<\/h4><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":39,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"acf":[],"_links":{"self":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839"}],"collection":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/users\/39"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/comments?post=27839"}],"version-history":[{"count":28,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions"}],"predecessor-version":[{"id":28962,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions\/28962"}],"wp:attachment":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/media?parent=27839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Lard fum\u00e9 :<\/strong> 100 g<\/span><\/p>\nGraines de s\u00e9same :<\/strong> 2 poign\u00e9es<\/span><\/p>\nAil, gingembre :<\/strong> au go\u00fbt<\/span><\/p>\nOignon vert :<\/strong> 1 tige<\/span><\/p>\nSel, poivre<\/strong> : au go\u00fbt<\/span><\/p>\nHuile v\u00e9g\u00e9tale :<\/strong> 2 cuill\u00e8res \u00e0 soupe<\/span><\/p>\n<\/div>SAUCE<\/span><\/strong><\/span><\/span><\/p>\n\nSauce \u00ab\u00a0mirin\u00a0\u00bb (vin de riz japonais) :<\/strong> 80 ml\n<\/span><\/p>\nSauce soja :<\/strong> 80 ml\n<\/span><\/p>\nSucre :<\/strong> 85 g\n<\/span><\/p>\n<\/div><\/div><\/div><\/div>PR\u00c9PARATION<\/span><\/strong><\/span><\/span><\/p>\n\n1<\/strong> –<\/span> Pr\u00e9parez la sauce Teriyaki. Dans une casserole, m\u00e9langez ensemble le sucre, la sauce soja, la sauce \u00ab\u00a0mirin\u00a0\u00bb puis mettez le tout \u00e0 chauffer. Faites d\u2019abord porter \u00e0 \u00e9bullition puis laissez mijoter sur feu doux pendant 15 \u00e0 20 mn. <\/span>Le liquide doit r\u00e9duire de moiti\u00e9 pour obtenir une consistance semblable au miel.<\/span><\/p>\n2<\/strong> –<\/span> Pendant ce temps, d\u00e9coupez le poisson et le lard fum\u00e9 en morceaux. <\/span><\/p>\n3<\/strong> –<\/span> Ensuite, enfilez-les sur des mini-piques \u00e0 brochettes en bois. Assaisonnez de sel et de poivre et parsemez g\u00e9n\u00e9reusement de graines de s\u00e9same.<\/span><\/p>\n4<\/strong> –<\/span> A pr\u00e9sent, dans une po\u00eale bien chaude avec un filet d\u2019huile, faites saisir chaque c\u00f4t\u00e9 du poisson.<\/span><\/p>\n5<\/strong> –<\/span> Ensuite, versez un peu de sauce Teriyaki, ajoutez de l\u2019ail et du gingembre hach\u00e9 selon votre go\u00fbt.<\/span><\/p>\n6 <\/strong>–<\/span> Laissez cuire encore 1 mn en retournant r\u00e9guli\u00e8rement les brochettes. <\/span><\/p>\n7<\/strong> –<\/span> Dressez aussit\u00f4t avec une touche d\u2019oignon vert et un peu de sauce Teriyaki \u00e0 part.<\/span><\/p>\nA d\u00e9guster sur le pouce et voil\u00e0, c’est pr\u00eat et tout simplement bon !<\/span><\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>Partagez !<\/h4><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":39,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"acf":[],"_links":{"self":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839"}],"collection":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/users\/39"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/comments?post=27839"}],"version-history":[{"count":28,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions"}],"predecessor-version":[{"id":28962,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions\/28962"}],"wp:attachment":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/media?parent=27839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Graines de s\u00e9same :<\/strong> 2 poign\u00e9es<\/span><\/p>\nAil, gingembre :<\/strong> au go\u00fbt<\/span><\/p>\nOignon vert :<\/strong> 1 tige<\/span><\/p>\nSel, poivre<\/strong> : au go\u00fbt<\/span><\/p>\nHuile v\u00e9g\u00e9tale :<\/strong> 2 cuill\u00e8res \u00e0 soupe<\/span><\/p>\n<\/div>SAUCE<\/span><\/strong><\/span><\/span><\/p>\n\nSauce \u00ab\u00a0mirin\u00a0\u00bb (vin de riz japonais) :<\/strong> 80 ml\n<\/span><\/p>\nSauce soja :<\/strong> 80 ml\n<\/span><\/p>\nSucre :<\/strong> 85 g\n<\/span><\/p>\n<\/div><\/div><\/div><\/div>PR\u00c9PARATION<\/span><\/strong><\/span><\/span><\/p>\n\n1<\/strong> –<\/span> Pr\u00e9parez la sauce Teriyaki. Dans une casserole, m\u00e9langez ensemble le sucre, la sauce soja, la sauce \u00ab\u00a0mirin\u00a0\u00bb puis mettez le tout \u00e0 chauffer. Faites d\u2019abord porter \u00e0 \u00e9bullition puis laissez mijoter sur feu doux pendant 15 \u00e0 20 mn. <\/span>Le liquide doit r\u00e9duire de moiti\u00e9 pour obtenir une consistance semblable au miel.<\/span><\/p>\n2<\/strong> –<\/span> Pendant ce temps, d\u00e9coupez le poisson et le lard fum\u00e9 en morceaux. <\/span><\/p>\n3<\/strong> –<\/span> Ensuite, enfilez-les sur des mini-piques \u00e0 brochettes en bois. Assaisonnez de sel et de poivre et parsemez g\u00e9n\u00e9reusement de graines de s\u00e9same.<\/span><\/p>\n4<\/strong> –<\/span> A pr\u00e9sent, dans une po\u00eale bien chaude avec un filet d\u2019huile, faites saisir chaque c\u00f4t\u00e9 du poisson.<\/span><\/p>\n5<\/strong> –<\/span> Ensuite, versez un peu de sauce Teriyaki, ajoutez de l\u2019ail et du gingembre hach\u00e9 selon votre go\u00fbt.<\/span><\/p>\n6 <\/strong>–<\/span> Laissez cuire encore 1 mn en retournant r\u00e9guli\u00e8rement les brochettes. <\/span><\/p>\n7<\/strong> –<\/span> Dressez aussit\u00f4t avec une touche d\u2019oignon vert et un peu de sauce Teriyaki \u00e0 part.<\/span><\/p>\nA d\u00e9guster sur le pouce et voil\u00e0, c’est pr\u00eat et tout simplement bon !<\/span><\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>Partagez !<\/h4><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":39,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"acf":[],"_links":{"self":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839"}],"collection":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/users\/39"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/comments?post=27839"}],"version-history":[{"count":28,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions"}],"predecessor-version":[{"id":28962,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions\/28962"}],"wp:attachment":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/media?parent=27839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Ail, gingembre :<\/strong> au go\u00fbt<\/span><\/p>\nOignon vert :<\/strong> 1 tige<\/span><\/p>\nSel, poivre<\/strong> : au go\u00fbt<\/span><\/p>\nHuile v\u00e9g\u00e9tale :<\/strong> 2 cuill\u00e8res \u00e0 soupe<\/span><\/p>\n<\/div>SAUCE<\/span><\/strong><\/span><\/span><\/p>\n\nSauce \u00ab\u00a0mirin\u00a0\u00bb (vin de riz japonais) :<\/strong> 80 ml\n<\/span><\/p>\nSauce soja :<\/strong> 80 ml\n<\/span><\/p>\nSucre :<\/strong> 85 g\n<\/span><\/p>\n<\/div><\/div><\/div><\/div>PR\u00c9PARATION<\/span><\/strong><\/span><\/span><\/p>\n\n1<\/strong> –<\/span> Pr\u00e9parez la sauce Teriyaki. Dans une casserole, m\u00e9langez ensemble le sucre, la sauce soja, la sauce \u00ab\u00a0mirin\u00a0\u00bb puis mettez le tout \u00e0 chauffer. Faites d\u2019abord porter \u00e0 \u00e9bullition puis laissez mijoter sur feu doux pendant 15 \u00e0 20 mn. <\/span>Le liquide doit r\u00e9duire de moiti\u00e9 pour obtenir une consistance semblable au miel.<\/span><\/p>\n2<\/strong> –<\/span> Pendant ce temps, d\u00e9coupez le poisson et le lard fum\u00e9 en morceaux. <\/span><\/p>\n3<\/strong> –<\/span> Ensuite, enfilez-les sur des mini-piques \u00e0 brochettes en bois. Assaisonnez de sel et de poivre et parsemez g\u00e9n\u00e9reusement de graines de s\u00e9same.<\/span><\/p>\n4<\/strong> –<\/span> A pr\u00e9sent, dans une po\u00eale bien chaude avec un filet d\u2019huile, faites saisir chaque c\u00f4t\u00e9 du poisson.<\/span><\/p>\n5<\/strong> –<\/span> Ensuite, versez un peu de sauce Teriyaki, ajoutez de l\u2019ail et du gingembre hach\u00e9 selon votre go\u00fbt.<\/span><\/p>\n6 <\/strong>–<\/span> Laissez cuire encore 1 mn en retournant r\u00e9guli\u00e8rement les brochettes. <\/span><\/p>\n7<\/strong> –<\/span> Dressez aussit\u00f4t avec une touche d\u2019oignon vert et un peu de sauce Teriyaki \u00e0 part.<\/span><\/p>\nA d\u00e9guster sur le pouce et voil\u00e0, c’est pr\u00eat et tout simplement bon !<\/span><\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>Partagez !<\/h4><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":39,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"acf":[],"_links":{"self":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839"}],"collection":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/users\/39"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/comments?post=27839"}],"version-history":[{"count":28,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions"}],"predecessor-version":[{"id":28962,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions\/28962"}],"wp:attachment":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/media?parent=27839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Oignon vert :<\/strong> 1 tige<\/span><\/p>\nSel, poivre<\/strong> : au go\u00fbt<\/span><\/p>\nHuile v\u00e9g\u00e9tale :<\/strong> 2 cuill\u00e8res \u00e0 soupe<\/span><\/p>\n<\/div>SAUCE<\/span><\/strong><\/span><\/span><\/p>\n\nSauce \u00ab\u00a0mirin\u00a0\u00bb (vin de riz japonais) :<\/strong> 80 ml\n<\/span><\/p>\nSauce soja :<\/strong> 80 ml\n<\/span><\/p>\nSucre :<\/strong> 85 g\n<\/span><\/p>\n<\/div><\/div><\/div><\/div>PR\u00c9PARATION<\/span><\/strong><\/span><\/span><\/p>\n\n1<\/strong> –<\/span> Pr\u00e9parez la sauce Teriyaki. Dans une casserole, m\u00e9langez ensemble le sucre, la sauce soja, la sauce \u00ab\u00a0mirin\u00a0\u00bb puis mettez le tout \u00e0 chauffer. Faites d\u2019abord porter \u00e0 \u00e9bullition puis laissez mijoter sur feu doux pendant 15 \u00e0 20 mn. <\/span>Le liquide doit r\u00e9duire de moiti\u00e9 pour obtenir une consistance semblable au miel.<\/span><\/p>\n2<\/strong> –<\/span> Pendant ce temps, d\u00e9coupez le poisson et le lard fum\u00e9 en morceaux. <\/span><\/p>\n3<\/strong> –<\/span> Ensuite, enfilez-les sur des mini-piques \u00e0 brochettes en bois. Assaisonnez de sel et de poivre et parsemez g\u00e9n\u00e9reusement de graines de s\u00e9same.<\/span><\/p>\n4<\/strong> –<\/span> A pr\u00e9sent, dans une po\u00eale bien chaude avec un filet d\u2019huile, faites saisir chaque c\u00f4t\u00e9 du poisson.<\/span><\/p>\n5<\/strong> –<\/span> Ensuite, versez un peu de sauce Teriyaki, ajoutez de l\u2019ail et du gingembre hach\u00e9 selon votre go\u00fbt.<\/span><\/p>\n6 <\/strong>–<\/span> Laissez cuire encore 1 mn en retournant r\u00e9guli\u00e8rement les brochettes. <\/span><\/p>\n7<\/strong> –<\/span> Dressez aussit\u00f4t avec une touche d\u2019oignon vert et un peu de sauce Teriyaki \u00e0 part.<\/span><\/p>\nA d\u00e9guster sur le pouce et voil\u00e0, c’est pr\u00eat et tout simplement bon !<\/span><\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>Partagez !<\/h4><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":39,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"acf":[],"_links":{"self":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839"}],"collection":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/users\/39"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/comments?post=27839"}],"version-history":[{"count":28,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions"}],"predecessor-version":[{"id":28962,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions\/28962"}],"wp:attachment":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/media?parent=27839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Sel, poivre<\/strong> : au go\u00fbt<\/span><\/p>\nHuile v\u00e9g\u00e9tale :<\/strong> 2 cuill\u00e8res \u00e0 soupe<\/span><\/p>\n<\/div>SAUCE<\/span><\/strong><\/span><\/span><\/p>\n\nSauce \u00ab\u00a0mirin\u00a0\u00bb (vin de riz japonais) :<\/strong> 80 ml\n<\/span><\/p>\nSauce soja :<\/strong> 80 ml\n<\/span><\/p>\nSucre :<\/strong> 85 g\n<\/span><\/p>\n<\/div><\/div><\/div><\/div>PR\u00c9PARATION<\/span><\/strong><\/span><\/span><\/p>\n\n1<\/strong> –<\/span> Pr\u00e9parez la sauce Teriyaki. Dans une casserole, m\u00e9langez ensemble le sucre, la sauce soja, la sauce \u00ab\u00a0mirin\u00a0\u00bb puis mettez le tout \u00e0 chauffer. Faites d\u2019abord porter \u00e0 \u00e9bullition puis laissez mijoter sur feu doux pendant 15 \u00e0 20 mn. <\/span>Le liquide doit r\u00e9duire de moiti\u00e9 pour obtenir une consistance semblable au miel.<\/span><\/p>\n2<\/strong> –<\/span> Pendant ce temps, d\u00e9coupez le poisson et le lard fum\u00e9 en morceaux. <\/span><\/p>\n3<\/strong> –<\/span> Ensuite, enfilez-les sur des mini-piques \u00e0 brochettes en bois. Assaisonnez de sel et de poivre et parsemez g\u00e9n\u00e9reusement de graines de s\u00e9same.<\/span><\/p>\n4<\/strong> –<\/span> A pr\u00e9sent, dans une po\u00eale bien chaude avec un filet d\u2019huile, faites saisir chaque c\u00f4t\u00e9 du poisson.<\/span><\/p>\n5<\/strong> –<\/span> Ensuite, versez un peu de sauce Teriyaki, ajoutez de l\u2019ail et du gingembre hach\u00e9 selon votre go\u00fbt.<\/span><\/p>\n6 <\/strong>–<\/span> Laissez cuire encore 1 mn en retournant r\u00e9guli\u00e8rement les brochettes. <\/span><\/p>\n7<\/strong> –<\/span> Dressez aussit\u00f4t avec une touche d\u2019oignon vert et un peu de sauce Teriyaki \u00e0 part.<\/span><\/p>\nA d\u00e9guster sur le pouce et voil\u00e0, c’est pr\u00eat et tout simplement bon !<\/span><\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>Partagez !<\/h4><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":39,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"acf":[],"_links":{"self":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839"}],"collection":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/users\/39"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/comments?post=27839"}],"version-history":[{"count":28,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions"}],"predecessor-version":[{"id":28962,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions\/28962"}],"wp:attachment":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/media?parent=27839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Huile v\u00e9g\u00e9tale :<\/strong> 2 cuill\u00e8res \u00e0 soupe<\/span><\/p>\n<\/div>SAUCE<\/span><\/strong><\/span><\/span><\/p>\n\nSauce \u00ab\u00a0mirin\u00a0\u00bb (vin de riz japonais) :<\/strong> 80 ml\n<\/span><\/p>\nSauce soja :<\/strong> 80 ml\n<\/span><\/p>\nSucre :<\/strong> 85 g\n<\/span><\/p>\n<\/div><\/div><\/div><\/div>PR\u00c9PARATION<\/span><\/strong><\/span><\/span><\/p>\n\n1<\/strong> –<\/span> Pr\u00e9parez la sauce Teriyaki. Dans une casserole, m\u00e9langez ensemble le sucre, la sauce soja, la sauce \u00ab\u00a0mirin\u00a0\u00bb puis mettez le tout \u00e0 chauffer. Faites d\u2019abord porter \u00e0 \u00e9bullition puis laissez mijoter sur feu doux pendant 15 \u00e0 20 mn. <\/span>Le liquide doit r\u00e9duire de moiti\u00e9 pour obtenir une consistance semblable au miel.<\/span><\/p>\n2<\/strong> –<\/span> Pendant ce temps, d\u00e9coupez le poisson et le lard fum\u00e9 en morceaux. <\/span><\/p>\n3<\/strong> –<\/span> Ensuite, enfilez-les sur des mini-piques \u00e0 brochettes en bois. Assaisonnez de sel et de poivre et parsemez g\u00e9n\u00e9reusement de graines de s\u00e9same.<\/span><\/p>\n4<\/strong> –<\/span> A pr\u00e9sent, dans une po\u00eale bien chaude avec un filet d\u2019huile, faites saisir chaque c\u00f4t\u00e9 du poisson.<\/span><\/p>\n5<\/strong> –<\/span> Ensuite, versez un peu de sauce Teriyaki, ajoutez de l\u2019ail et du gingembre hach\u00e9 selon votre go\u00fbt.<\/span><\/p>\n6 <\/strong>–<\/span> Laissez cuire encore 1 mn en retournant r\u00e9guli\u00e8rement les brochettes. <\/span><\/p>\n7<\/strong> –<\/span> Dressez aussit\u00f4t avec une touche d\u2019oignon vert et un peu de sauce Teriyaki \u00e0 part.<\/span><\/p>\nA d\u00e9guster sur le pouce et voil\u00e0, c’est pr\u00eat et tout simplement bon !<\/span><\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>Partagez !<\/h4><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":39,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"acf":[],"_links":{"self":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839"}],"collection":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/users\/39"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/comments?post=27839"}],"version-history":[{"count":28,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions"}],"predecessor-version":[{"id":28962,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions\/28962"}],"wp:attachment":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/media?parent=27839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
SAUCE<\/span><\/strong><\/span><\/span><\/p>\n\nSauce \u00ab\u00a0mirin\u00a0\u00bb (vin de riz japonais) :<\/strong> 80 ml\n<\/span><\/p>\nSauce soja :<\/strong> 80 ml\n<\/span><\/p>\nSucre :<\/strong> 85 g\n<\/span><\/p>\n<\/div><\/div><\/div><\/div>PR\u00c9PARATION<\/span><\/strong><\/span><\/span><\/p>\n\n1<\/strong> –<\/span> Pr\u00e9parez la sauce Teriyaki. Dans une casserole, m\u00e9langez ensemble le sucre, la sauce soja, la sauce \u00ab\u00a0mirin\u00a0\u00bb puis mettez le tout \u00e0 chauffer. Faites d\u2019abord porter \u00e0 \u00e9bullition puis laissez mijoter sur feu doux pendant 15 \u00e0 20 mn. <\/span>Le liquide doit r\u00e9duire de moiti\u00e9 pour obtenir une consistance semblable au miel.<\/span><\/p>\n2<\/strong> –<\/span> Pendant ce temps, d\u00e9coupez le poisson et le lard fum\u00e9 en morceaux. <\/span><\/p>\n3<\/strong> –<\/span> Ensuite, enfilez-les sur des mini-piques \u00e0 brochettes en bois. Assaisonnez de sel et de poivre et parsemez g\u00e9n\u00e9reusement de graines de s\u00e9same.<\/span><\/p>\n4<\/strong> –<\/span> A pr\u00e9sent, dans une po\u00eale bien chaude avec un filet d\u2019huile, faites saisir chaque c\u00f4t\u00e9 du poisson.<\/span><\/p>\n5<\/strong> –<\/span> Ensuite, versez un peu de sauce Teriyaki, ajoutez de l\u2019ail et du gingembre hach\u00e9 selon votre go\u00fbt.<\/span><\/p>\n6 <\/strong>–<\/span> Laissez cuire encore 1 mn en retournant r\u00e9guli\u00e8rement les brochettes. <\/span><\/p>\n7<\/strong> –<\/span> Dressez aussit\u00f4t avec une touche d\u2019oignon vert et un peu de sauce Teriyaki \u00e0 part.<\/span><\/p>\nA d\u00e9guster sur le pouce et voil\u00e0, c’est pr\u00eat et tout simplement bon !<\/span><\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>Partagez !<\/h4><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":39,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"acf":[],"_links":{"self":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839"}],"collection":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/users\/39"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/comments?post=27839"}],"version-history":[{"count":28,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions"}],"predecessor-version":[{"id":28962,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions\/28962"}],"wp:attachment":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/media?parent=27839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Sauce \u00ab\u00a0mirin\u00a0\u00bb (vin de riz japonais) :<\/strong> 80 ml\n<\/span><\/p>\nSauce soja :<\/strong> 80 ml\n<\/span><\/p>\nSucre :<\/strong> 85 g\n<\/span><\/p>\n<\/div><\/div><\/div><\/div>PR\u00c9PARATION<\/span><\/strong><\/span><\/span><\/p>\n\n1<\/strong> –<\/span> Pr\u00e9parez la sauce Teriyaki. Dans une casserole, m\u00e9langez ensemble le sucre, la sauce soja, la sauce \u00ab\u00a0mirin\u00a0\u00bb puis mettez le tout \u00e0 chauffer. Faites d\u2019abord porter \u00e0 \u00e9bullition puis laissez mijoter sur feu doux pendant 15 \u00e0 20 mn. <\/span>Le liquide doit r\u00e9duire de moiti\u00e9 pour obtenir une consistance semblable au miel.<\/span><\/p>\n2<\/strong> –<\/span> Pendant ce temps, d\u00e9coupez le poisson et le lard fum\u00e9 en morceaux. <\/span><\/p>\n3<\/strong> –<\/span> Ensuite, enfilez-les sur des mini-piques \u00e0 brochettes en bois. Assaisonnez de sel et de poivre et parsemez g\u00e9n\u00e9reusement de graines de s\u00e9same.<\/span><\/p>\n4<\/strong> –<\/span> A pr\u00e9sent, dans une po\u00eale bien chaude avec un filet d\u2019huile, faites saisir chaque c\u00f4t\u00e9 du poisson.<\/span><\/p>\n5<\/strong> –<\/span> Ensuite, versez un peu de sauce Teriyaki, ajoutez de l\u2019ail et du gingembre hach\u00e9 selon votre go\u00fbt.<\/span><\/p>\n6 <\/strong>–<\/span> Laissez cuire encore 1 mn en retournant r\u00e9guli\u00e8rement les brochettes. <\/span><\/p>\n7<\/strong> –<\/span> Dressez aussit\u00f4t avec une touche d\u2019oignon vert et un peu de sauce Teriyaki \u00e0 part.<\/span><\/p>\nA d\u00e9guster sur le pouce et voil\u00e0, c’est pr\u00eat et tout simplement bon !<\/span><\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>Partagez !<\/h4><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":39,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"acf":[],"_links":{"self":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839"}],"collection":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/users\/39"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/comments?post=27839"}],"version-history":[{"count":28,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions"}],"predecessor-version":[{"id":28962,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions\/28962"}],"wp:attachment":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/media?parent=27839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Sauce soja :<\/strong> 80 ml\n<\/span><\/p>\nSucre :<\/strong> 85 g\n<\/span><\/p>\n<\/div><\/div><\/div><\/div>PR\u00c9PARATION<\/span><\/strong><\/span><\/span><\/p>\n\n1<\/strong> –<\/span> Pr\u00e9parez la sauce Teriyaki. Dans une casserole, m\u00e9langez ensemble le sucre, la sauce soja, la sauce \u00ab\u00a0mirin\u00a0\u00bb puis mettez le tout \u00e0 chauffer. Faites d\u2019abord porter \u00e0 \u00e9bullition puis laissez mijoter sur feu doux pendant 15 \u00e0 20 mn. <\/span>Le liquide doit r\u00e9duire de moiti\u00e9 pour obtenir une consistance semblable au miel.<\/span><\/p>\n2<\/strong> –<\/span> Pendant ce temps, d\u00e9coupez le poisson et le lard fum\u00e9 en morceaux. <\/span><\/p>\n3<\/strong> –<\/span> Ensuite, enfilez-les sur des mini-piques \u00e0 brochettes en bois. Assaisonnez de sel et de poivre et parsemez g\u00e9n\u00e9reusement de graines de s\u00e9same.<\/span><\/p>\n4<\/strong> –<\/span> A pr\u00e9sent, dans une po\u00eale bien chaude avec un filet d\u2019huile, faites saisir chaque c\u00f4t\u00e9 du poisson.<\/span><\/p>\n5<\/strong> –<\/span> Ensuite, versez un peu de sauce Teriyaki, ajoutez de l\u2019ail et du gingembre hach\u00e9 selon votre go\u00fbt.<\/span><\/p>\n6 <\/strong>–<\/span> Laissez cuire encore 1 mn en retournant r\u00e9guli\u00e8rement les brochettes. <\/span><\/p>\n7<\/strong> –<\/span> Dressez aussit\u00f4t avec une touche d\u2019oignon vert et un peu de sauce Teriyaki \u00e0 part.<\/span><\/p>\nA d\u00e9guster sur le pouce et voil\u00e0, c’est pr\u00eat et tout simplement bon !<\/span><\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>Partagez !<\/h4><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":39,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"acf":[],"_links":{"self":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839"}],"collection":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/users\/39"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/comments?post=27839"}],"version-history":[{"count":28,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions"}],"predecessor-version":[{"id":28962,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions\/28962"}],"wp:attachment":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/media?parent=27839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Sucre :<\/strong> 85 g\n<\/span><\/p>\n<\/div><\/div><\/div><\/div>PR\u00c9PARATION<\/span><\/strong><\/span><\/span><\/p>\n\n1<\/strong> –<\/span> Pr\u00e9parez la sauce Teriyaki. Dans une casserole, m\u00e9langez ensemble le sucre, la sauce soja, la sauce \u00ab\u00a0mirin\u00a0\u00bb puis mettez le tout \u00e0 chauffer. Faites d\u2019abord porter \u00e0 \u00e9bullition puis laissez mijoter sur feu doux pendant 15 \u00e0 20 mn. <\/span>Le liquide doit r\u00e9duire de moiti\u00e9 pour obtenir une consistance semblable au miel.<\/span><\/p>\n2<\/strong> –<\/span> Pendant ce temps, d\u00e9coupez le poisson et le lard fum\u00e9 en morceaux. <\/span><\/p>\n3<\/strong> –<\/span> Ensuite, enfilez-les sur des mini-piques \u00e0 brochettes en bois. Assaisonnez de sel et de poivre et parsemez g\u00e9n\u00e9reusement de graines de s\u00e9same.<\/span><\/p>\n4<\/strong> –<\/span> A pr\u00e9sent, dans une po\u00eale bien chaude avec un filet d\u2019huile, faites saisir chaque c\u00f4t\u00e9 du poisson.<\/span><\/p>\n5<\/strong> –<\/span> Ensuite, versez un peu de sauce Teriyaki, ajoutez de l\u2019ail et du gingembre hach\u00e9 selon votre go\u00fbt.<\/span><\/p>\n6 <\/strong>–<\/span> Laissez cuire encore 1 mn en retournant r\u00e9guli\u00e8rement les brochettes. <\/span><\/p>\n7<\/strong> –<\/span> Dressez aussit\u00f4t avec une touche d\u2019oignon vert et un peu de sauce Teriyaki \u00e0 part.<\/span><\/p>\nA d\u00e9guster sur le pouce et voil\u00e0, c’est pr\u00eat et tout simplement bon !<\/span><\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>Partagez !<\/h4><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":39,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"acf":[],"_links":{"self":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839"}],"collection":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/users\/39"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/comments?post=27839"}],"version-history":[{"count":28,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions"}],"predecessor-version":[{"id":28962,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions\/28962"}],"wp:attachment":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/media?parent=27839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
PR\u00c9PARATION<\/span><\/strong><\/span><\/span><\/p>\n\n1<\/strong> –<\/span> Pr\u00e9parez la sauce Teriyaki. Dans une casserole, m\u00e9langez ensemble le sucre, la sauce soja, la sauce \u00ab\u00a0mirin\u00a0\u00bb puis mettez le tout \u00e0 chauffer. Faites d\u2019abord porter \u00e0 \u00e9bullition puis laissez mijoter sur feu doux pendant 15 \u00e0 20 mn. <\/span>Le liquide doit r\u00e9duire de moiti\u00e9 pour obtenir une consistance semblable au miel.<\/span><\/p>\n2<\/strong> –<\/span> Pendant ce temps, d\u00e9coupez le poisson et le lard fum\u00e9 en morceaux. <\/span><\/p>\n3<\/strong> –<\/span> Ensuite, enfilez-les sur des mini-piques \u00e0 brochettes en bois. Assaisonnez de sel et de poivre et parsemez g\u00e9n\u00e9reusement de graines de s\u00e9same.<\/span><\/p>\n4<\/strong> –<\/span> A pr\u00e9sent, dans une po\u00eale bien chaude avec un filet d\u2019huile, faites saisir chaque c\u00f4t\u00e9 du poisson.<\/span><\/p>\n5<\/strong> –<\/span> Ensuite, versez un peu de sauce Teriyaki, ajoutez de l\u2019ail et du gingembre hach\u00e9 selon votre go\u00fbt.<\/span><\/p>\n6 <\/strong>–<\/span> Laissez cuire encore 1 mn en retournant r\u00e9guli\u00e8rement les brochettes. <\/span><\/p>\n7<\/strong> –<\/span> Dressez aussit\u00f4t avec une touche d\u2019oignon vert et un peu de sauce Teriyaki \u00e0 part.<\/span><\/p>\nA d\u00e9guster sur le pouce et voil\u00e0, c’est pr\u00eat et tout simplement bon !<\/span><\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>Partagez !<\/h4><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":39,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"acf":[],"_links":{"self":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839"}],"collection":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/users\/39"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/comments?post=27839"}],"version-history":[{"count":28,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions"}],"predecessor-version":[{"id":28962,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions\/28962"}],"wp:attachment":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/media?parent=27839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
1<\/strong> –<\/span> Pr\u00e9parez la sauce Teriyaki. Dans une casserole, m\u00e9langez ensemble le sucre, la sauce soja, la sauce \u00ab\u00a0mirin\u00a0\u00bb puis mettez le tout \u00e0 chauffer. Faites d\u2019abord porter \u00e0 \u00e9bullition puis laissez mijoter sur feu doux pendant 15 \u00e0 20 mn. <\/span>Le liquide doit r\u00e9duire de moiti\u00e9 pour obtenir une consistance semblable au miel.<\/span><\/p>\n2<\/strong> –<\/span> Pendant ce temps, d\u00e9coupez le poisson et le lard fum\u00e9 en morceaux. <\/span><\/p>\n3<\/strong> –<\/span> Ensuite, enfilez-les sur des mini-piques \u00e0 brochettes en bois. Assaisonnez de sel et de poivre et parsemez g\u00e9n\u00e9reusement de graines de s\u00e9same.<\/span><\/p>\n4<\/strong> –<\/span> A pr\u00e9sent, dans une po\u00eale bien chaude avec un filet d\u2019huile, faites saisir chaque c\u00f4t\u00e9 du poisson.<\/span><\/p>\n5<\/strong> –<\/span> Ensuite, versez un peu de sauce Teriyaki, ajoutez de l\u2019ail et du gingembre hach\u00e9 selon votre go\u00fbt.<\/span><\/p>\n6 <\/strong>–<\/span> Laissez cuire encore 1 mn en retournant r\u00e9guli\u00e8rement les brochettes. <\/span><\/p>\n7<\/strong> –<\/span> Dressez aussit\u00f4t avec une touche d\u2019oignon vert et un peu de sauce Teriyaki \u00e0 part.<\/span><\/p>\nA d\u00e9guster sur le pouce et voil\u00e0, c’est pr\u00eat et tout simplement bon !<\/span><\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>Partagez !<\/h4><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":39,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"acf":[],"_links":{"self":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839"}],"collection":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/users\/39"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/comments?post=27839"}],"version-history":[{"count":28,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions"}],"predecessor-version":[{"id":28962,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions\/28962"}],"wp:attachment":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/media?parent=27839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
2<\/strong> –<\/span> Pendant ce temps, d\u00e9coupez le poisson et le lard fum\u00e9 en morceaux. <\/span><\/p>\n3<\/strong> –<\/span> Ensuite, enfilez-les sur des mini-piques \u00e0 brochettes en bois. Assaisonnez de sel et de poivre et parsemez g\u00e9n\u00e9reusement de graines de s\u00e9same.<\/span><\/p>\n4<\/strong> –<\/span> A pr\u00e9sent, dans une po\u00eale bien chaude avec un filet d\u2019huile, faites saisir chaque c\u00f4t\u00e9 du poisson.<\/span><\/p>\n5<\/strong> –<\/span> Ensuite, versez un peu de sauce Teriyaki, ajoutez de l\u2019ail et du gingembre hach\u00e9 selon votre go\u00fbt.<\/span><\/p>\n6 <\/strong>–<\/span> Laissez cuire encore 1 mn en retournant r\u00e9guli\u00e8rement les brochettes. <\/span><\/p>\n7<\/strong> –<\/span> Dressez aussit\u00f4t avec une touche d\u2019oignon vert et un peu de sauce Teriyaki \u00e0 part.<\/span><\/p>\nA d\u00e9guster sur le pouce et voil\u00e0, c’est pr\u00eat et tout simplement bon !<\/span><\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>Partagez !<\/h4><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":39,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"acf":[],"_links":{"self":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839"}],"collection":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/users\/39"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/comments?post=27839"}],"version-history":[{"count":28,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions"}],"predecessor-version":[{"id":28962,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions\/28962"}],"wp:attachment":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/media?parent=27839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
3<\/strong> –<\/span> Ensuite, enfilez-les sur des mini-piques \u00e0 brochettes en bois. Assaisonnez de sel et de poivre et parsemez g\u00e9n\u00e9reusement de graines de s\u00e9same.<\/span><\/p>\n4<\/strong> –<\/span> A pr\u00e9sent, dans une po\u00eale bien chaude avec un filet d\u2019huile, faites saisir chaque c\u00f4t\u00e9 du poisson.<\/span><\/p>\n5<\/strong> –<\/span> Ensuite, versez un peu de sauce Teriyaki, ajoutez de l\u2019ail et du gingembre hach\u00e9 selon votre go\u00fbt.<\/span><\/p>\n6 <\/strong>–<\/span> Laissez cuire encore 1 mn en retournant r\u00e9guli\u00e8rement les brochettes. <\/span><\/p>\n7<\/strong> –<\/span> Dressez aussit\u00f4t avec une touche d\u2019oignon vert et un peu de sauce Teriyaki \u00e0 part.<\/span><\/p>\nA d\u00e9guster sur le pouce et voil\u00e0, c’est pr\u00eat et tout simplement bon !<\/span><\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>Partagez !<\/h4><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":39,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"acf":[],"_links":{"self":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839"}],"collection":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/users\/39"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/comments?post=27839"}],"version-history":[{"count":28,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions"}],"predecessor-version":[{"id":28962,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions\/28962"}],"wp:attachment":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/media?parent=27839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
4<\/strong> –<\/span> A pr\u00e9sent, dans une po\u00eale bien chaude avec un filet d\u2019huile, faites saisir chaque c\u00f4t\u00e9 du poisson.<\/span><\/p>\n5<\/strong> –<\/span> Ensuite, versez un peu de sauce Teriyaki, ajoutez de l\u2019ail et du gingembre hach\u00e9 selon votre go\u00fbt.<\/span><\/p>\n6 <\/strong>–<\/span> Laissez cuire encore 1 mn en retournant r\u00e9guli\u00e8rement les brochettes. <\/span><\/p>\n7<\/strong> –<\/span> Dressez aussit\u00f4t avec une touche d\u2019oignon vert et un peu de sauce Teriyaki \u00e0 part.<\/span><\/p>\nA d\u00e9guster sur le pouce et voil\u00e0, c’est pr\u00eat et tout simplement bon !<\/span><\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>Partagez !<\/h4><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":39,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"acf":[],"_links":{"self":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839"}],"collection":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/users\/39"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/comments?post=27839"}],"version-history":[{"count":28,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions"}],"predecessor-version":[{"id":28962,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions\/28962"}],"wp:attachment":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/media?parent=27839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
5<\/strong> –<\/span> Ensuite, versez un peu de sauce Teriyaki, ajoutez de l\u2019ail et du gingembre hach\u00e9 selon votre go\u00fbt.<\/span><\/p>\n6 <\/strong>–<\/span> Laissez cuire encore 1 mn en retournant r\u00e9guli\u00e8rement les brochettes. <\/span><\/p>\n7<\/strong> –<\/span> Dressez aussit\u00f4t avec une touche d\u2019oignon vert et un peu de sauce Teriyaki \u00e0 part.<\/span><\/p>\nA d\u00e9guster sur le pouce et voil\u00e0, c’est pr\u00eat et tout simplement bon !<\/span><\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>Partagez !<\/h4><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":39,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"acf":[],"_links":{"self":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839"}],"collection":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/users\/39"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/comments?post=27839"}],"version-history":[{"count":28,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions"}],"predecessor-version":[{"id":28962,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions\/28962"}],"wp:attachment":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/media?parent=27839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
6 <\/strong>–<\/span> Laissez cuire encore 1 mn en retournant r\u00e9guli\u00e8rement les brochettes. <\/span><\/p>\n7<\/strong> –<\/span> Dressez aussit\u00f4t avec une touche d\u2019oignon vert et un peu de sauce Teriyaki \u00e0 part.<\/span><\/p>\nA d\u00e9guster sur le pouce et voil\u00e0, c’est pr\u00eat et tout simplement bon !<\/span><\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>Partagez !<\/h4><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":39,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"acf":[],"_links":{"self":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839"}],"collection":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/users\/39"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/comments?post=27839"}],"version-history":[{"count":28,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions"}],"predecessor-version":[{"id":28962,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions\/28962"}],"wp:attachment":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/media?parent=27839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
7<\/strong> –<\/span> Dressez aussit\u00f4t avec une touche d\u2019oignon vert et un peu de sauce Teriyaki \u00e0 part.<\/span><\/p>\nA d\u00e9guster sur le pouce et voil\u00e0, c’est pr\u00eat et tout simplement bon !<\/span><\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>Partagez !<\/h4><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":39,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"acf":[],"_links":{"self":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839"}],"collection":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/users\/39"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/comments?post=27839"}],"version-history":[{"count":28,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions"}],"predecessor-version":[{"id":28962,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions\/28962"}],"wp:attachment":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/media?parent=27839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
A d\u00e9guster sur le pouce et voil\u00e0, c’est pr\u00eat et tout simplement bon !<\/span><\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>Partagez !<\/h4><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/i><\/a><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":39,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"acf":[],"_links":{"self":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839"}],"collection":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/users\/39"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/comments?post=27839"}],"version-history":[{"count":28,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions"}],"predecessor-version":[{"id":28962,"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/pages\/27839\/revisions\/28962"}],"wp:attachment":[{"href":"https:\/\/www.ressources-marines.gov.pf\/wp-json\/wp\/v2\/media?parent=27839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"\"](\"http:\/\/www.ressources-marines.gov.pf\/wp-content\/uploads\/sites\/24\/2023\/02\/picto-imprimante-150x150.jpg\")
<\/a><\/p>\n<\/div>![](\"http:\/\/www.ressources-marines.gov.pf\/wp-content\/uploads\/sites\/24\/2023\/02\/Page-MiniBrochettesboniteteriyaki-1200x480.jpg\" "\\"Page")
<\/span><\/div><\/div>![\"\"](\"http:\/\/www.ressources-marines.gov.pf\/wp-content\/uploads\/sites\/24\/2023\/02\/Picto-couverts-150x150.png\")
<\/a>Couvert<\/span> <\/strong>: 4 \u00e0 6 personnes<\/span><\/p>\n<\/div>![\"\"](\"http:\/\/www.ressources-marines.gov.pf\/wp-content\/uploads\/sites\/24\/2023\/02\/Picto-temps-150x150.png\")
<\/a>Temps de pr\u00e9paration <\/span><\/strong>: 30 mn