Fried Kina with Creamed Mushrooms
Crispy fried kina served with a rich creamed mushroom sauce. A decadent seafood dish that balances crunchy coating with creamy, savory flavors.
Ingredients
- 1 punnet of kina
- 300 ml olive oil
- 3 tablespoons olive oil
- 1 onion, sliced
- 250 g button mushrooms, quartered
- 1½ teaspoons salt
- 300 ml cream
- 4 egg whites
- Squeeze of lemon juice
- 2 cups rice flour
Method
- Place kina in a bowl and cover with olive oil (up to 300 ml) to remove bitterness. Alternatively, coat in olive oil.
- Beat egg whites with a pinch of salt and lemon juice to soft peaks and set aside.
- Heat 2 tablespoons olive oil over low heat, add onion, and fry until softened. Add mushrooms, sprinkle with salt, and cook on high heat for 3–4 minutes until moisture reduces.
- Add cream and simmer for 4–5 minutes until it thickens to a sauce consistency. Season with salt and pepper and set aside.
- Put rice flour in a bowl and heat remaining 1 tablespoon olive oil in a frying pan over medium heat.
- Take kina from oil, coat in rice flour, then dip in beaten egg whites to cover.
- Fry kina for about 60 seconds on each side or until egg whites are cooked.
- Serve in bowls with the creamed mushrooms.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Serves: 4
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