Recipe - Pan-Fried Turbot With Mussels And Clams

=== FOR THE SAUCE ===
10 md Dried Chinese mushrooms
1 cup Hot water
One fourth cup Rice vinegar or sherry
vinegar
One fourth cup Palm or granulated sugar
3 tablespoon Dark soy sauce
2 tablespoon Grated ginger
1 small Garlic clove; chopped, and
Crushed into a fine paste
Juice of one lime
One half teaspoon Dark sesame oil; preferably
Japanese
3 Scallions; including greens,
finely cut or sliced up
=== FOR THE FISH ===
4 Whole Trout (12 to 16 oz
ea); cleaned
Salt; to taste
Freshlyground black pepper;
to taste
One half cup Allpurpose flour
One fourth cup Vegetable oil

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 cut or sliced up 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 nonstick 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