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Suggest a better descriptionPreparing 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. Yield: 4 servings NOTES : Recipe courtesy of Fish & Shellfish, by Jim Peterson Recipe by: Cooking Live Show #CL8851 Posted to MC-Recipe Digest V1 #546 by Angele Freeman
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Serving Size: 1 Serving (573g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 691 | ||
Calories from Fat: 337 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.4g | 50 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 23.2g | ||
Polyunsanturated Fat 10.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 1682.3mg | 58 % | |
Potassium 780.8mg | 21 % | |
Total Carbohydrate 81.9g | 24 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 75.4g | ||
Protein 13.1g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 691
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