Whole Sizzling Catfish with Ginger and Ponzu Sauce |
|
 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
Ingredients:
2 (2 1/2 lb) catfish, gutted |
12 slices fresh ginger, blanched |
peanut oil (for deep frying) |
1 lemon |
1/4 cup soy sauce |
6 tablespoons mirin |
2 tablespoons lemon juice |
1/4 cup rice vinegar |
fried mushroom |
enoki mushrooms |
fresh greens |
Directions:
1. Make three 2-inch slits on each side of each catfish.
2. Stuff each slit with a slice of ginger.
3. Pour enough peanut oil into a wok or a large, deep skillet so that it will cover catfish completely when frying.
4. Heat oil until sizzling hot.
5. Fry catfish in the hot oil, one at a time, turning to cook on all sides until golden brown and crispy and fish flakes easily when tested with a fork.
6. Drain on paper towels.
7. Place on serving plates and squeeze lemon juice over the hot catfish.
8. Garnish with fried mushrooms, enoki mushrooms and greens.
9. Serve with a bowl of ponzu sauce.
10. For Ponzu Sauce: Mix all ingredients in a small bowl.
11. Makes 1 cup.
|
|