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Whole Fried Fish with Ginger Sauce Recipe

Whole Fried Fish with Ginger Sauce Recipe

Ingredients :

1 kg whole snapper, cleaned and scaled but leave the head on
Flour, seasoned with salt to taste
Oil for frying

Ginger Sauce:
8 dried Chinese mushrooms
6 tablespoons vinegar
6 tablespoons sugar
3/4 cup water
2 tablespoons soy sauce
2 tablespoons finely chopped scallion

1 tablespoon cornstarch
1 tablespoon cold water
4 tablespoons chopped red ginger


Method :

Use a scissors to trim fins and tail of the fish. Wipe out the cavity with kitchen paper dipped in coarse salt. Wash the fish well and pat dry thoroughly with paper towels. With a sharp knife slash the fish diagonally on each side almost to the centre bone, forming diamond shapes in the flesh. Dip fish in seasoned flour, then dust off excess flour. Deep fry in hot oil until golden brown, drain on absorbent paper, then transfer fish carefully to serving dish, spoon sauce over and serve immediately.

Ginger Sauce: Fill a colander with hot water and soak the mushrooms for 30 minutes. Slice mushroom caps finely, discarding the tough stems. Put mush rooms, vinegar, sugar, water and soy sauce into a small saucepan and boil for 5 minutes. Add scallion, using most of the green portion as well. Blend cornstarch smoothly with cold water and stir into the sauce. Cook, stirring, until clear and thickened. Remove from heat, stir in ginger and pour over fish. Garnish with a sprig of fresh cilantro leaves if desired.


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