How to cook Fried Pink Ling in Onion Sauce
- 4 pink ling (kingklip) bodies, without heads and tails (about 6 ounces each)
- 2 1/2 ounces raisins
- 4 tablespoons olive oil
- Salt to taste
- 1 tablespoon red wine vinegar
- 2 1/2 ounces pine nuts
- 2 large onions, cut into thin half-rings
- Flour for breading
- Soak raisins for 20 minutes in warm water; drain and pat dry with paper towels.
- Heat a skillet with 2 tablespoons olive oil; put the sliced onion and a pinch of salt. Saute about 10 minutes, until transparency.
- Add vinegar, raisins and pine nuts; stir and remove from heat.
- Rinse the fish bodies and pat dry. Season with salt and pepper, roll in flour.
- Fry in a pan with the remaining oil for 3 minutes on each side.
- Spread evenly the onion sauce over the fried fish and simmer, covered with a lid, 5-7 minutes.
- Serve the Fried Pink Ling in Onion Sauce hot with steamed rice or mashed potatoes and fresh vegetable salad on your choice.
The Fried Pink Ling in Onion Sauce
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 Pink Ling in Onion Sauce serves/makes: 4 servings
The Fried Pink Ling in Onion Sauce recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Pink Ling
(more Pink Ling
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed