Panfried Whole Fish with Thai Ginger Sauce

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Panfried Whole Fish with Thai Ginger Sauce Ingredients

FOR THE SAUCE	Juice of one lime
10 md Dried Chinese mushrooms	1/2 ts Dark sesame oil, preferably
1 c Hot water	3 Scallions, including greens,
1/4 c Rice vinegar or sherry	FOR THE FISH
1/4 c Palm or granulated sugar	4 Whole trout, (12 to
3 tb Dark soy sauce	Salt and pepper
2 tb Grated ginger	1/2 c All purpose flour
1 sm Garlic clove, chopped and	1/4 c Vegetable oil

Instructions for Panfried Whole Fish with Thai Ginger Sauce

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. 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 on Apr 3, 1997

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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