Whole Fried Catfish With Ginger Shrimp Sauce |
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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Deep fry catfish serve with rock shrimp and ginger sauce. Ingredients:
1 (2 1/2 lb) whole catfish, clean and pad dry |
salt |
cornstarch |
oil |
2 tablespoons fresh ginger, strips |
1 green onion, strip |
1 tablespoon garlic, minced |
1 lb rock shrimp |
3 tablespoons peanut oil |
1 tablespoon sesame oil |
1 teaspoon salt |
1/2 teaspoon white pepper |
1 1/2 cups clam juice |
1/2 cup chinese rice wine |
2 tablespoons dark soy sauce |
1 tablespoon oyster sauce |
cornstarch roux |
1 bunch fresh cilantro |
Directions:
1. Made four cuts into each side of catfish and season with salt and aside for 1 hour. Heat oil to 360°. Coat the whole catfish inside and out with cornstarch. Deep fry to a golden brown and place in warm oven until needed.
2. In a mixing bowl blend together calm juice, rice wines, soy sauce and oyster sauce, set aside.
3. In a hot wok add oils, ginger, onion, garlic and shrimp stir-fry for 1 minute. Season with salt and pepper. Pour in the clam sauce mixture and bring to a boil. Thicken with cornstarch roux. Spoon over the whole catfish and top with Chinese parsley.
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