Ling Katsu Curry

Quick and easy Ling recipe

Ingredients

• 4 x 175g boneless, skinless Ling fillets
• 50g plain flour
• 1 large egg
• 100g Japanese panko breadcrumbs or dry white breadcrumbs
• 200ml sunflower oil
• steamed rice
• 3 tbsp sunflower oil
• 2 medium onions, roughly chopped
• 25g chunk of fresh root ginger, peeled and finely chopped
• 4 garlic cloves, sliced
• 1 tbsp medium curry powder
• 1/2 tsp ground star anise
• 1/2 tsp ground turmeric
• 20g plain flour
• 500ml chicken stock
• 2 tsp tomato puree
• freshly ground black pepper

Directions

1. Start by preparing the sauce. In a large non-stick saucepan, heat some oil and add the chopped onions. Cover with a lid and cook on low heat for about 8-10 minutes, allowing the onions to soften, stirring occasionally. Once softened, take off the lid, increase the heat slightly, and cook for another 3 minutes, stirring often until the onions turn a pale golden brown. Lower the heat, then add the ginger and garlic, simmering gently for 5 minutes and stirring from time to time.
2. Next, mix in the curry powder, star anise, turmeric, and a few twists of ground black pepper. Cook this mixture for 2 minutes, stirring frequently.
3. Sprinkle the plain flour over the onions and mix well. Gradually pour in the chicken stock, stirring continuously until it’s well blended. Add the tomato puree, bring the mixture to a simmer, and cook for an additional 5 minutes, stirring occasionally. Once done, remove from heat and blend until smooth using a stick blender. If you don’t have one, let the sauce cool slightly and blend in a food processor instead. Once smooth, cover with cling film and set aside while you prepare the ling.
4. Place the flour onto a large plate. In a medium bowl, whisk the egg until smooth.
5. Spread half of the breadcrumbs onto a small tray.
6. Take a piece of ling, dust it with flour, shaking off any excess. Dip it into the beaten egg, then coat it with the breadcrumbs until it’s evenly covered.
7. Transfer the coated ling to a tray and repeat the process until all pieces are coated. If possible, chill them in the fridge for 30-60 minutes to help the breadcrumbs adhere better.
8. Heat oil in a deep non-stick frying pan over medium heat. BE CAUTIOUS NOT TO OVERHEAT THE OIL, AND NEVER LEAVE IT UNATTENDED.
9. Using tongs, gently place 2 pieces of the ling into the hot oil. Fry for 5-6 minutes on each side until the ling is golden brown, crispy, and cooked through. Keep the cooked pieces warm while you fry the remaining ling.
10. About five minutes before the ling is done, remove the cling film from the curry sauce and pour it into a separate pan on low heat. Gradually bring it to a gentle simmer, stirring constantly. Let it simmer for a couple of minutes.
11. Serve the dish on warmed plates with steamed rice and hot sauce, or pour the sauce into small dishes to serve alongside. Enjoy immediately!