Fish in Ginger Sauce Recipe
Thailand Recipes

Ingredients:

1 kg
1/2 cup
1/2 cup
 

Ginger sauce:
6
1 tbsp
1/2 cup
1/4 cup
1/2 cup
1/4 cup
1/2 tsp

To garnish:
1
1
 

whole snapper or other fish
flour
corn flour
oil for deep frying

dried Chinese black mushrooms, soaked
dark soy sauce
brown sugar
rice vinegar
shredded Japanese pickled ginger
water
corn flour

fresh red chili, seeded and finely shredded
spring onion, finely shredded
coriander leaves
 

Method:

1. Cleaned and scaled the fish. Rinse and dry well. Make cross-hatch diagonal cuts a cross the body on both sides.

2. Mix flour and corn flour with enough cold water to make a thin batter. Heat about 8 cm of oil in a wok. Coat fish with the batter and fry in the hot oil, turning once, until the fish cook and golden brown. Remove the fish to a large serving plate.

3. To make sauce: Drain and squeeze the mushrooms, remove stems and cut the caps into fine shreds.  Heat the sauce ingredients together in a small pan, and simmer, stirring, for about 4 minutes.

4. Pour sauce over the fish and garnish with the chili, spring onion and coriander. Serve with rice.

Note: If rice vinegar is unobtainable, use enough distilled white vinegar or cider vinegar to balance the sugar. The dish should have a sweet sour flavor.

Serves 4 - 6