How to cook Fried Pink Ling with Ginger Sauce
- 4 pounds pink ling (kingklip) bodies, without heads and tails
- Juice of 1/4 lemon
- 3 ounces flour
- Salt to taste
- Black pepper (preferably coarse) to taste
- Olive oil for frying
For Ginger Sauce:
- 2 ounces butter (1/4 stick)
- 2 tablespoons flour
- 1/2 cup milk
- 1 tablespoon grated fresh ginger
- Hot seasoning to taste
- Salt to taste
- Rinse the fish under running cold water and pat dry with paper towels. Cut the fish into portions pieces.
- Place the fish pieces in a bowl and drizzle with lemon juice. Let stand for 10 minutes to marinate.
- Mix flour with salt and black pepper. Roll each piece of fish in flour and place on a hot frying pan with olive oil.
- Fry the fish for about 5 minutes on each side over medium heat.
- To prepare the Ginger Sauce: melt butter in a saucepan and saute the grated ginger for a while.
- Add the hot seasoning and a little flour; continue to fry for about 2-3 minutes.
- Pour the milk into the saucepan a trickle at a time, stirring constantly, until the sauce is thick. Remove from the heat.
- Serve the Fried Pink Ling hot with cooked rice. Pour the Ginger Sauce over the rice.
- Dish can be decorated with small slices of cucumber and lettuce leaves.
The Fried Pink Ling with Ginger 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 with Ginger Sauce serves/makes: 8 servings
The Fried Pink Ling with Ginger 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