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Title: Pan-Fried Whole Fish With Thai Ginger Sauce
Yield: 4 Servings

Ingredients

           === FOR THE SAUCE ===
     10 md Dried Chinese mushrooms
      1 c  Hot water
    1/4 c  Rice vinegar or sherry
           -vinegar
    1/4 c  Palm or granulated sugar
      3 tb Dark soy sauce
      2 tb Grated ginger
      1 sm Garlic clove; chopped, and
           crushed into a fine paste
           Juice of one lime
    1/2 ts Dark sesame oil, preferably
           -Japanes
      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
    1/2 c  All-purpose flour
    1/4 c  Vegetable oil

Instructions

Preparing the sauce: Rinse the mushrooms under cold running water and
thensoak 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 serveimmediately.
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 -
http://www.foodtv.com
Formatted for MasterCook by Joe
Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

10-03-1998

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Contributor: Jim Peterson

Preparation Time: 0:00

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