Pan-Fried Whole Fish With Thai Ginger Sauce

Recipe Ingredients

		For The Sauce
10		Dried Chinese mushrooms (medium)
1 cup	237ml	Hot water
1/4 cup	59ml	Rice vinegar or sherry vinegar
1/4 cup	49g / 1.7oz	Palm or granulated sugar
3 tablespoons	45ml	Dark soy sauce
2 tablespoons	30ml	Grated ginger
1 tablespoon	15ml	Garlic clove - chopped, and (small)
		Crushed into a fine paste
		Juice of one lime
1/2 teaspoon	2.5ml	Dark sesame oil, preferably Japanese
3		Scallions, including greens - finely sliced
		For The Fish
4		Trout - (12 to 16 oz ea) - cleaned
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	31g / 1.1oz	All-purpose flour
1/4 cup	59ml	Vegetable oil

Recipe Instructions

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.

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 - http://www.foodtv.com

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