Pan-fried whole fish with thai ginger sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| === FOR THE SAUCE === | ||
| 10 | mediums | Dried Chinese mushrooms |
| 1 | cup | Hot water |
| ¼ | cup | Rice vinegar or sherry vinegar |
| ¼ | cup | Palm or granulated sugar |
| 3 | tablespoons | Dark soy sauce |
| 2 | tablespoons | Grated ginger |
| 1 | small | Garlic clove; chopped, and |
| Crushed into a fine paste | ||
| Juice of one lime | ||
| ½ | teaspoon | Dark sesame oil; preferably Japanese |
| 3 | Scallions; including greens, finely sliced | |
| === FOR THE FISH === | ||
| 4 | Whole Trout - (12 to 16 oz ea); cleaned | |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| ½ | cup | All-purpose flour |
| ¼ | cup | Vegetable oil |
Directions
Preparing the sauce: Rinse the mushrooms under cold running water and then soak them in the hot water for about 30 minutes. Remove and discard the mushroom stems, slice and reserve the caps, and save the soaking liquid.
Carefully pour the soaking liquid into a small sauce pan, leaving behind any bits of grit or sand. Add the sliced mushrooms and the remaining ingredients. Bring to a simmer very gently for about 10 minutes Cooking the fish: Season the fish with salt and pepper and roll them in flour. Pat them thoroughly to shake off any excess flour. In a non-stick pan, saute the fish over medium to high heat in oil until crispy on both sides (10 minutes per inch of thickness). Quickly transfer to a baking sheet covered with paper towels and pat the fish to get rid of any clinging oil. Transfer again to heated plates, pour the sauce over each fillet, and serve immediately. This recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Jim Peterson, "Fish & Shellfish" From the TV FOOD NETWORK - (Show # CL-8851 broadcast 03-28-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
10-03-1998
Recipe by: Jim Peterson
Converted by MM_Buster v2.0l.