Pan Fried Whole Fish With Thai Ginger Sauce Recipe
Servings: 4
Ingredients
- 10 med Dry Chinese mushrooms
- 1 c. Warm water
- 1/4 c. Rice vinegar or possibly sherry vinegar
- 1/4 c. Palm or possibly granulated sugar
- 3 Tbsp. Dark soy sauce
- 2 Tbsp. Grated ginger
- 1 sm Garlic clove minced, and
- Â Â crushed into a fine paste
- Â Â Juice of one lime
- 1/2 tsp Dark sesame oil, preferably Japanese
- 3 x Scallions, including greens finely sliced
- 4 whl Trout - (12 to 16 ounce ea) cleaned
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 c. All-purpose flour
- 1/4 c. Vegetable oil
Directions
- Preparing the sauce: Rinse the mushrooms under cool running water and then soak them in the warm water for about 30 min. Remove and throw away 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 possibly sand. Add in the sliced mushrooms and the remaining ingredients. Bring to a simmer very gently for about 10 min
- 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/fry the fish over medium to high heat in oil till crispy on both sides (10 min 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.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 4 servings | |
| Calories 301 | |
| Calories from Fat 145 | 48% |
| Total Fat 16.42g | 21% |
| Saturated Fat 1.47g | 6% |
| Trans Fat 0.35g | |
| Cholesterol 16mg | 5% |
| Sodium 699mg | 29% |
| Potassium 352mg | 10% |
| Total Carbs 29.34g | 8% |
| Dietary Fiber 1.3g | 4% |
| Sugars 14.01g | 9% |
| Protein 9.94g | 16% |
