Sunday, 23 August 2015

Glazed Rockling

Possibly my favourite way to cook fish. Very easy, full of flavour and quick except for the marinading process. I like to marinade the fish for a couple of hours, although, I have cooked it with as little as twenty minutes in the marinade. The fish can also be cooked on the barbecue and the marinade discarded or cooked in a saucepan.

The acid in the lime/lemon juice helps the flesh become firmer and the  marinade causes the surface of the fish caramelise.

Glazed Rockling

1 piece of rockling or other firm flesh fish per person
1 tablespoon of honey
2 tablespoon soy sauce
1 teaspoon grated ginger
2 cloves garlic
Optional -¼ teaspoon SriRacha chilli sauce

To cook
Juice of 2 limes/lemons
A little oil for frying

To Serve
Steamed Rice, steamed/stir fried vegetables
Thinly sliced spring onion 

Combine marinade ingredients except for lime juice in a glass or non reactive bowl.

Add fish and ensure the marinade covers the fish. Cover with cling film and return to the fridge. The flavour is best if left for at least an hour and I have left it for several or overnight.

If possible remove fish from fridge about twenty minutes prior to cooking and add the lime/lemon juice, mix through the marinade and coat the fish.

Heat a non stick pan to very hot

Remove fish filets from the marinade, brush or coat with a small amount of oil and place on the hot pan. Cook the fish for 2-3 minutes or longer if very thick.

Turn fish over and cook a further two to three minutes, add marinade and reduce slightly to form a sauce.

Serve with vegetables, rice and spoon a little of the sauce over.

Garnish with some thinly sliced spring onions

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