| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
Thai |
Cklive04 |
4 |
servings |
INGREDIENTS
|
|
=== FOR THE SAUCE === |
| 10 |
md |
Dried Chinese mushrooms |
| 1 |
c |
Hot water |
| 1/4 |
c |
Rice vinegar or sherry vinegar |
| 1/4 |
c |
Palm or granulated sugar |
| 3 |
tb |
Dark soy sauce |
| 2 |
tb |
Grated ginger |
| 1 |
sm |
Garlic clove; chopped, and |
|
|
Crushed into a fine paste |
|
|
Juice of one lime |
| 1/2 |
ts |
Dark sesame oil; preferably Japanese |
| 3 |
|
Scallions; including greens, finely sliced |
|
|
=== FOR THE FISH === |
| 4 |
|
Whole Trout – (12 to 16 oz ea); cleaned |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/2 |
c |
All-purpose flour |
| 1/4 |
c |
Vegetable oil |
INSTRUCTIONS
Preparing the sauce: Rinse the mushrooms under cold running water and then
soak them in the hot water for about 30 minutes. Remove and discard 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 sand. Add the sliced mushrooms and the remaining
ingredients. 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. Pat them
thoroughly to shake off any excess flour. 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). 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.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Jim
Peterson, "Fish & Shellfish" From the TV FOOD NETWORK - (Show # CL-8851
broadcast 03-28-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-03-1998
Recipe by: Jim Peterson
Converted by MM_Buster v2.0l.
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