Panfried Whole Fish With Thai Ginger Sauce
Serves: 2
Darlene Legros
1 January 1970
Based on User reviews:
52
Spice
44
Sweetness
42
Sourness
43
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Water (hot)1 cup
Rice Vinegar1 cup
Palm3 tbsps
Dark Soy Sauce2 tbsps
Ginger (grated)1
Salt1 cup
All-Purpose Flour1 cup
Vegetable OilDirections:
1
Preparing the sauce: Rinse the mushrooms under cold running water and then soak them in the hot water for about 30 minutes
2
Remove and discard the mushroom stems, slice and reserve the caps, and save the soaking liquid
3
Carefully pour the soaking liquid into a small sauce pan, leaving behind any bits of grit or sand
4
Add the sliced mushrooms and the remaining ingredients
5
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
6
Pat them thoroughly to shake off any excess flour
7
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)
8
Quickly transfer to a baking sheet covered with paper towels and pat the fish to get rid of any clinging oil
9
Transfer again to heated plates, pour the sauce over each fillet, and serve immediately