Recipe - Panfried Whole Fish With Thai Ginger Sauce

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
16ounce) cleaned
Salt and pepper
One half cup All purpose 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.

Yield: 4 servings

NOTES : Recipe courtesy of Fish & Shellfish, by Jim Peterson Recipe by:
Cooking Live Show #CL8851 Posted to MCRecipe Digest V1 #546 by Angele
Freeman jfreeman@netusa1.net on Apr 3, 1997