Fish in ginger sauce

Tagged: cook, recipe

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Preparation time : 18 minutes
Cooking time : 18 minutes
Serves 4-6

Ingredients :
1 kg whole snapper or other fish
1/2 cup flour
1/2 cup cornflour
Oil for deep frying

Ginger sauce
6 dried chinese black mushrooms, soaked
1 tablespoon dark soy sauce
1/2 cup brown sugar
1/4 cup rice vinegar
1/2 cup shredded Japanese pickled ginger
1/4 cup water
1/2 teaspoon cornflour

To garnish
1 fresh red chilli, seeded and finely shredded
1 spring onion, finely shredded
corriander leaves

Instructions :

1. Ensure the fish is properly cleaned and scaled. Rinse and dry well. Make cross-hatch diagonal cuts across the body on both sides.
2. Mix flour and cornflour with enough cold water to make a thin batter. Heat about 8 cm of oil in a wok or pan large enough to accommodate the fish. coat fish with the batter and fry in the hot oil, turning once, until the meat can be easily flaked with a fork at its thickest point.
3. Remove the fish to a large serving plate.
4. 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.
5. Pour sauce over the fish and garnish with the chilli, spring onion and coriander. Serve with rice.

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