ok there's nothing spectacular about this. cos if you have really fresh fish, you cld probably eat it on it on its own. my in laws r in town and the MIL bought a slab of rockling thinking that she'd want it steamed. well, i didn't catch the drift (ie dun suggest something contrary :p) and i suggested a pan fried dish instead. The Wife immediately gave the 'precautionary' look which again i missed. The Wife n her folks like stuff cooked in lots of ginger so here goes......
ingredients:
- rockling fillet cut into medallions (approx 1 finger thick)
- sliced ginger
- cooking oil
- salt
- pepper
- szechuan pepper
- parsley for garnish (I only had dried ones)
- lemon (optional..i wish i had some)
recipe:
- rub salt, pepper and szechuan powder onto medallions. set aside for min 5 minutes
- heat pan (medium heat) and fry the ginger until slightly brown (you dun want it to be too brown cos it has to stay in the pan with the fish still). set ginger aside (i just left it on side of the non stick pan)
- add in medallions and fry on pan, turning every 30 sec for about 4 minutes. rockling is firm and will hold its shape well.
- remove medallions and continue to fry the ginger till brown / some of you may like it crispy
- serve ginger on top of medallions and garnish with parsley
- serve with dash of lemon juice if you have
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