|Ling with Sweet and Sour Shallots and snipped chives|
|A little bit of "Simply Red" to cook by|
The man felt like chinese food as he always does! And then as if he read my mind said 'Let's give the Random Challenge a go'. The book came down from the bookshelf, being an April baby it was no. 4 - a Gordon Ramsay book "Healthy Appetite". I haven't cooked from this book much and I don't know why (well I do know why cos, I have a bit of a thing about Gordon, like some do about Nigella. His TV shows have been done to death, to the point where now I can hardly stand him). Having said that, each time I have cooked from this book the recipes have all been really well balanced, flavoursome, restaurant quality meals. How can I fault that. The man flicked open the book randomly.
Ling! .......Ling? what is Ling? A fish, but what fish?
We went to our local fishmonger to see what he could recommend. The Rockling caught my eye immediately, it looked really lovely and fresh. I asked for Ling not realising that it was one and the same. How silly did I feel. Anyway its a nice firm white fish from the cod family, so if no Ling is available cod or whiting can be easily substituted.
I laid the Ling out on the bench and cut it into four even steaks. Then set about putting together the sauce. Funnily enough this has a definite asian feel but not too fishy or complicated and simple and easy to cook. So don't be afraid to give it a go.
4 skinless Ling fillets (Rockling) about 170g each
a little olive oil for oiling
60ml light soy sauce
2 tablespoons dark soy sauce
100ml white wine vinegar (I just used white vinegar)
50g soft brown sugar
1 teaspoon coriander seeds, lightly crushed
1 teaspoon black peppercorns, lightly crushed
3cm knob of fresh root ginger, peeled and finely grated
400g small shallots peeled
75ml dry white wine
150ml fish stock (I had mine in a bottle)
small handful of chives snipped.
What to do.....
Lay the fish in a lightly oiled large baking dish - set aside
Put both soy sauces, vinegar and sugar in a pot and stir over a low heat to dissolve the sugar
Increase the heat and and add crushed corriander, pepper and ginger
Boil for 8-10 minutes until liquid has reduced by half.
Leave to cool
Heat the oven to 180C
Blanch the shallots in a pot of boiling water for 10 mins until tender, then drain.
Pour the soy sauce mix over the fish in the baking dish and cook in the oven for 5 mins until the sauce begins to caramelise.
Add the shallots to the fish and add the white wine and fish stock.
Return to the oven and bake for another 6-8 minutes until the fish is just cooked through.
Transfer the fish to a warm plate and cover with tin foil to keep warm (approx 5-10mins).
Tip the remains of the baking dish, onions and sauce into a pot and boil for 10 mins until reduced to a sticky sauce.
Place the fish on warm plates and spoon over the shallots and sauce.
Garnish with snipped chives.
It was yummy yummy!
I decided to serve this with some side dishes of steamed rice and quickly stir fried Pak Choy or chinese greens.
Stir fried Pak Choy
Heat a wok or frypan - glaze with a little olive oil
Add a splash of hot water so that the wok sizzles
Throw in the Pak Choy and quickly stir fry, stirring continuously until the greens start to wilt.
Drizzle a little sesame oil just before you take the greens from the wok - easy and still a little crunchy.
I am entering this in Belleau Kitchens Random Recipe Challenge No. 22 random birthday numbers.