Whole Fried Fish with Ginger Sauce Recipe

A simple and delicious way of serving fish. Prepare ingredients for sauce before starting to cook the fish. Sauce can simmer while the fish is being fried and the dish served immediately the fish is cooked, while at its best. Ingredients : Serves 2-3 as a main dish, more if other dishes are served

1 whole fish, about 1 kg (2 lb) (snapper, bream, jewfish) Flour, seasoned with salt to taste Oil for frying Ginger Sauce: 8 dried Chinese mushrooms 6 tablespoons vinegar 6 tablespoons sugar 3/4 cup water 2 tablespoons soy sauce 2 tablespoons finely chopped spring onion 1 tablespoon cornflour 1 tablespoon cold water 4 tablespoons chopped red ginger

Method : Buy fish cleaned and scaled, but with head left on. Trim fins and tail with kitchen scissors, and wipe out cavity with kitchen paper dipped in coarse salt. Wash well and dry thoroughly. With a sharp knife slash the fish diagonally on each side almost to the centre bone, forming diamond shapes in the flesh. Dip fish in seasoned flour, then dust off excess flour. Deep fry in hot oil until golden brown, drain on absorbent paper, then transfer fish carefully to serving dish, spoon sauce over and serve immediately. Ginger Sauce: Soak mushrooms in hot water for 30 minutes. Slice mushroom caps finely, discarding tough stems. Put mush rooms, vinegar, sugar, water and soy sauce into a small saucepan and boil for 5 minutes. Add spring onion, using most of the green portion as well. Blend cornflour smoothly with cold water and stir into the sauce. Cook, stirring, until clear and thickened. Remove from heat, stir in ginger and pour over fish. Garnish with a sprig of fresh coriander leaves if desired.