Panfried Whole Fish with Thai Ginger Sauce
| Yield: | 1 Servings |
| Categories: |
| 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-ounce) cleaned | |
| Salt and pepper | ||
| 1/2 | c | All purpose flour |
| 1/4 | c | Vegetable oil |
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