Thursday, November 18, 2010

Pink Ling, Asparagus And Burnt Butter WIth Garlic And Sage

Summer is fast approaching; so for vanity reason and the fact that I am in bed by 10pm the latest during the week, we decided to go on a no carb diet on weeknights. It certainly works for me as I have been sleeping a lot better without the heavy starch sitting in my stomach. This is also a great way to take full advantage of the asparagus season when those little spears are cheap and plentiful. Any firm white fish would work well with the dish. 
P.S I am now really looking forward to Sunday when I will cook up something special for the up coming Malaysian Monday post.

recipe from the tummies' kitchen
serves 2
you'll need;
2 pieces of pink ling
2 bunches of green asparagus
2 bunches of white asparagus
a handful of sage
4 cloves of garlic, sliced
juice from half a lemon
olive oil
1/2 cm piece of butter
salt and pepper to taste
lemon wedges to serve

Wash and trim the asparagus.

Season fish fillets with sea salt and pepper.

Pan fry fish fillets in a hot pan with a little olive oil for 1 minute each side then finish off in the pre-heated oven for a further 10 minutes. Rest fish while preparing the burnt butter and sage.

In the same pan, melt butter with a little olive oil. Add garlic cook til a light golden then add in the sage, fry for 30 seconds before adding the lemon juice. Season with salt and pepper.

Blanch asparagus for a minute and drain well.

Place fish over the asparagus and drizzle the burnt butter with garlic and sage over. Serve immediately with a wedge of lemon.


  1. Hi tummy!!!! i love simple2 menu mcm niii, senang nak masak, cepat siap tak payah duduk lama2 dekat kitchen hihihi..... mesti cuba sbb nmpk menarik n i mmg suke vege n fish :D tenkiuuuu!!

  2. alamak ika 1st to komen hehe...makcikmanggis pun suka masakan yang begini.Satu lagi menu sihat dari dapur Tummies:)

  3. hi tummy..satu lagi masakan yg enak from u..u are the best cook...

  4. Haha I could do with a no carb diet too lol
    A very simple and delicious dish indeed!

  5. Mmmm, my mouth is watering! This sounds and looks wonderful! Lovely post!

  6. What a beautiful dish! Absolutely love it!
    P.S Making your soy poached chicken and the kitchen is smelly wonderful already!

  7. great! I bought pink link this morning thought of cooking porridge tomorrow. May be can try this recipe too. Thanks for sharing.

  8. What a lovely meal. I haven't seen pink ling in an age but I'll ask for it at the fish market. This really is a lovely post. I hope you are having a great day. Blessings...Mary

  9. Don't know when I had pink ling last time...I reckon that's a decade ago...this looks droolworthy!

  10. What a lovely dish! I like the fact that it is so simple yet must be very flavorful with the butter sauce over it.

  11. As soon as I saw this dish, I thought Spring or Summer. beautiful. I forget that you experience opposite seasons that here in the U.S..

    This is a wonderful dish. Happy almost summer to you!


  12. Such a lovely presentation with a delicate flavor....
    so yummy

  13. I love pink ling too and this looks so delicious and healthy :))

  14. Un plat simple et délicieux.
    J'aime beaucoup.
    See soon.

  15. I would make this in a heartbeat. I am really into sage lately, and this sounds so tasty! Love the presentation too!

  16. Is ling the fish that you can use for otak-otak as well? Or am I mistaken? Love the idea of using the white and green asparagus!

  17. This dish is so refreshing, no carbo, only white meat and lots of 'spears'! Yummy!

  18. It's amazing how when butter is browned it has such a nutty complex flavor. Looks like a great dinner.

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