How to cook Steamed Pink Ling (Kingklip)
- 1 pink ling (kingclip) body, without head and tail (about 1 1/3 pounds)
- 1 small carrot, cut lengthwise into 4 pieces
- Salt and ground black pepper to taste
- Soy sauce to taste
- Herb and lettuce leaves for serving
- 2 ounces rice for serving
- Wash the fish and pat dry with paper towel. Season with salt and pepper. Drizzle with soy sauce.
- Boil a couple of inches of water in a steamer. Then place the fish and carrot on steamer rack. Cook for about 15-20 minutes.
- Meanwhile cook the rice.
- Arrange the herb and lettuce leaves on serving platter and top with steamed fish.
- Next, place the cooked rice and carrot slices on a side.
The Steamed Pink Ling (Kingklip)
is a very affordable dish. Great tasting food is easy to cook and is also healthy.
If you have difficulties to bay congrio in the States, you can substitute cod, monkfish, red snapper, halibut, sea bass, grouper, tilefish, or a mixture.
This recipe for Steamed Pink Ling (Kingklip) serves/makes: 4 servings
The Steamed Pink Ling (Kingklip) recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Pink Ling
(more Pink Ling
Preparation Method: Steamed