3 - 4 servings
How to cook Fried Kingklip with Peas and Saffron
- 1 1/3 pounds pink ling (kingklip) fillets, cut into portion size
- 12-15 saffron threads
- 1/2 cup boiling water
- 4 tablespoons olive oil
- 6 cloves garlic
- 3 slices white bread, cut into 1/2 inch cubes
- 1/2 cup dry white wine
- 10 ounces frozen green peas
- Salt and pepper to taste
- Put saffron in a small glass bowl and pour boiling water, leave to infuse while preparing other ingredients.
- Fry the garlic in a preheat heavy skillet with 3 tablespoons olive oil, stirring constantly, until golden brown (if necessary, reduce the heat to prevent burning garlic).
- Remove the garlic from the skillet and set aside. Fry the bread cubes in the same skillet until browned on all sides.
- Then put the bread and garlic into a mortar and pound into a thick paste.
- Season the fish fillets with salt and pepper. Pour the remaining 1 tablespoon oil into skillet.
- Lay the fillets skin side-up into heated oil and cook until golden brown, 2-3 minutes. Flip the fillets over, then fry until crisp, about 5 minutes.
- Add the wine and garlic paste to the skillet. Bring the wine to a boil and simmer for about 30 seconds, then pour the saffron infusion and add the peas.
- Immediately reduce the heat to low, cover the skillet with a lid and cook for another 5-10 minutes.
- Serve the Fried Kingklip hot with cooked peas, thick garlic-bread sauce and steamed or boiled white rice as a side dish.
The Fried Kingklip with Peas and Saffron
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 Fried Kingklip with Peas and Saffron serves/makes: 3 - 4 servings
The Fried Kingklip with Peas and Saffron recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Pink Ling
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Preparation Method: Pan Fried/Sauteed
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