Have you tried pink ling?

So on Saturday instead of picking up two pieces of salmon I bought one piece of salmon and one piece of pink ling. I’ve been conscious that the salmon is very expensive at about $32 per kilogram while the pink ling is about half that price. I’ve never had pink ling as far as I know so I was interested in trying it out.

I assumed it could be baked just like salmon so I gave it a go. To hedge my bets I also baked some Pialligo Estate artisan bacon, knowing if the fish wasn’t too good the bacon would save the dish.

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What you need to make this dish

One piece of pink ling
Two rashers of streaky bacon from Pialligo Estate
Strips of capsicum
One avocado diced with a little olive oil

How to put it all together

Add the capsicum fish and bacon onto a baking tray
Cooking in an oven at 200 °C for 15 minutes
Allow everything to rest for 5 minutes while preparing the avocado
Plate up

Prepare for a photograph

Shoot a photograph
Eat the dish
Think about the future of pink ling in my life
Wash the dishes
Write the recipe
Make nice pictures using Adobe Photoshop and Adobe Lightroom
Blog and Vlog (verbs)

Baked pink ling with bacon, capsicum and avocado

How did it taste?

Well I don’t think I’ll place pink ling on my favourite list

I think I may need to cook it differently. It basically lacked taste/flavour. I needed to add some extra salt and pepper after my first bite.

I may need to crumb it or batter it or at least pan fry it.

I was expecting it to be firm and flaky but it was soft and mushy.

The bacon was delicious as was the avocado

Final thoughts

It was an interesting experiment. Well worth doing. I won’t give up yet. I need to have a few more goes. At half the price of salmon I can afford to experiment a little with it.

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It’s been a good week. A busy week but a good week. Yesterday an election was held to determine the Australian government. Unlike the previous election when the conservative coalition (Liberal Party and National Party) won convincingly, we still do not know which party will govern and who our Prime Minister will be. Under our ‘caretaker’ conventions, a new government, the 45th government, will not be sworn in until the result is clear. Counting will resume on Tuesday so we will continue to wait. Last week I mentioned how I voted early to avoid crowds and queues. I had thought I may attend a polling venue or two to check out the sausage sizzles and cake stalls. It was interesting to read on Twitter how many people went for a #democracysausage Twitter was pretty cool in that when #ausvotes was used a little character of a sausage on a piece of white bread would appear in the tweet.

Yesterday a Facebook friend and I were discussing VLOGging so I had a go. I’m sorry about the volume changing midway. I’m not sure if I’ll do more, but it was pretty easy. My only problem is that the upload speeds I get with Telstra ADSL is pretty slow and it takes hours to upload a short video to YouTube.

Friday was a funny day (funny in a good way). I turned up to work (Fridays are my clinical duties day, I’m an Honorary Visiting Medical Officer in ACT Pathology at The Canberra Hospital) and noticed my laboratory coat was hooked over three hooks. I thought that was a little unusual. I continued to my work area and then I saw an old photograph from my Facebook profile on a whiteboard. It’s an old photograph that had been altered by a former work colleague in 2010. A mullet had been added and my head was put on another person’s neck. It looks pretty funny. As I continued I found copies in all sorts of unusual places, behind doors, on doors, in draws, under keyboards, on staplers, and you guessed it behind my laboratory coat. It’s nice to be considered by my work mates as someone worthy of having fun.

I don’t have a heap of food photographs from this week. I was a little unwell early in the week and didn’t feel like eating much or photographing my food.