Baked Rockling with Ginger & Onion

my folks left on sunday after spending a week here.

they'd seen some highlights of the city, gone on day tours on The Great Ocean Rd+ Phillip Island (Penguin Parade), The Tesselaar Tulip Festival and most importantly spent precious moments with Avery. i wonder if they'd enjoyed their visit but i reckon it's the family moments that they'd all been looking forward to.

my mom was particularly remindful of getting fish for Avery & The Wife (for it's believed that fish improves lactation. me on the other hand, simply prefers white meat over red). possibly cos cod and salmon are expensive back home, she (& my MIL too) tend to have this idea that these are best for babies. not that they aint but there are certainly more choices here and some more inexpensive than others. so before my mom left, our freezer was stocked with rockling, monkfish and salmon (for the baby). a pity that they didnt get to try the former 2 cos they dun come by easily back home.

i'd never tried rockling but heard it's got very firm texture n holds its shape well when cooking. i didn't wanna fry/grill so i looked up some recipes for baking it with whatever ingredients i had in the kitchen. adapted the following recipe that's originally for flake. serves 2-3 pax.

ingredients:

• 2-3 1" thick rockling fillets
• salt n pepper to taste
• 3-4 tbsp of finely chopped ginger
• half finely chopped onion
• 1tbsp oil/olive oil
• 200ml fresh milk
• 1 tbsp plain flour
• szechuan powder (dash)
  
• chopped/dried parsley for garnish
  

recipe:

• marinate fillets with salt, pepper for about 10 minutes in casserole dish
• mix in chopped onion, ginger and olive oil
• mix flour into milk and pour gently over fillets
• you may wanna scoop some of the chopped chopped onions n ginger onto the fillets
• add dash of szechuan powder on fillet for colour
• preheat oven at 180'C
• bake for about 25-30 minutes
• milk will curddle when baked, serve with parsley as garnish

The Wife who usually don't fancy milk in her cooking (other than curry) didn't quite mind the milk curd sauce cos it was sweet and gingerly. The Wife also whipped up my MIL's glutinous rice dish with ikan bilis/peanut belachan paste today...yummy....