How to cook Baked Kingklip with Carrots and Tomatoes
- 3 pounds kingklip (pink ling) bodies, without heads and tails
- 3 pounds carrots, cut into rings
- 1 pound onions, cut into half-rings
- 2 cans whole peeled tomatoes in own juice (28 ounces each)
- 4 tablespoons sugar
- 1/4 cup apple cider vinegar
- Flour for breading
- Salt and pepper to taste
- Olive oil for frying
- Wash the fish and pat dry with paper towel. Cut into steaks about 2 inches thick season with salt.
- Mix the flour and pepper; roll the fish pieces in the this mixture.
- Fry in olive oil until golden brown.
- Saute the onions until transparency. Add sugar and carrots.
- Simmer until the carrots are about half done.
- Pour the vinegar; season with salt and pepper.
- Add the canned tomatoes with juice.
- Simmer on low to medium heat until all liquid is reduced.
- Lay the fried fish in a deep baking dish and top with the cooked vegetables.
- Send in the preheated oven and bake at 340°F (170°C) for about 25-30 minutes, after it starts boiling.
- Serve the Baked Kingklip with Carrots and Tomatoes hot or chilled with mashed potatoes or cooked rice and a fresh vegetable salad of your choice.
The Baked Kingklip with Carrots and Tomatoes
recipe very easy to cook and so good!
If you have difficulties to buy pink ling
in the States, you can substitute cod, monkfish, red snapper, halibut, sea bass, grouper, tilefish, or a mixture.
This recipe for Baked Kingklip with Carrots and Tomatoes serves/makes: 8 servings
The Baked Kingklip with Carrots and Tomatoes recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Pink Ling
(more Pink Ling
Preparation Method: Baked