How to cook Thai Baked Kingklip (Pink Ling) with Stir-Fry Noodles
- 2 kingklip (pink ling) or similar firm flesh fish fillets, about 6 ounces each
- 1 stalk lemongrass, chopped
- 1 thumb sized fresh ginger, chopped
- 1 clove garlic, finely chopped
- 1 lime, cut into rings
- Thai herb and spice blend to taste
- Soy sauce to taste
- Salt and freshly grated black pepper to taste
- For the Stir Fry Noodles:
- 1 red bell pepper
- 1 small onion, diced
- 1 baby fennel bulb, finely sliced
- Brown mushroom, finely sliced
- Baby bok choy, washed
- Bean shoots
- Thai flat noodles, cooked and drained
- Crushed peanuts to garnish
- Place the fish fillets in an individual foil bag with chopped lemongrass, ginger, garlic, and a dash of soy sauce. Top with lime rings.
- Seal the bags and bake in a 355°F (180°C) oven for 20 to 25 minutes.
- Chop bell pepper, baby fennel, onion, garlic, and mushroom; and stir-fry for a few minutes.
- Add in soy sauce, baby bok choy, bean shoots and cooked and drained Thai noodles.
- Place the stir-fry noodles on a serving plate and top with the baked fish.
- Serve the Thai Baked Kingklip (Pink Ling) with Stir-Fry Noodles hot with extra bean shoots and crushed peanuts on top.
The Thai Baked Kingklip (Pink Ling) with Stir-Fry Noodles
is a very easy and tasty dish and you can really use whatever veggies you have available.
You can spice it up or down by adding fresh chili to the fish and/or stir-fry, depending on your taste.
If you have difficulties to buy kingklip (pink ling) in the States, you can substitute cod, monkfish, red snapper, halibut, sea bass, grouper or tilefish.
This recipe for Thai Baked Kingklip (Pink Ling) with Stir-Fry Noodles serves/makes: 2 servings
The Thai Baked Kingklip (Pink Ling) with Stir-Fry Noodles recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Pink Ling
(more Pink Ling
Preparation Method: Baked