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Ingredientes
- 10 med Dry Chinese mushrooms
- 1 c. Warm water
- 1/4 c. Rice vinegar or possibly sherry vinegar
- 1/4 c. Palm or possibly granulated sugar
- 3 Tbsp. Dark soy sauce
- 2 Tbsp. Grated ginger
- 1 sm Garlic clove, minced and crushed into a fine paste
- Â Â Juice of one lime
- 1/2 tsp Dark sesame oil, preferably Japanese
- 3 x Scallions, including greens, finely sliced
- 4 whl trout, (12 to 16-oz) cleaned
- Â Â Salt and pepper
- 1/2 c. All purpose flour
- 1/4 c. Vegetable oil
Direcciones
- Preparing the sauce: Rinse the mushrooms under cool running water and then soak them in the warm water for about 30 min. Remove and throw away 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 possibly sand. Add in the sliced mushrooms and the remaining ingredients. Bring to a simmer very gently for about 10 min
- 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/fry the fish over medium to high heat in oil till crispy on both sides (10 min 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.
- Yield: 4 servings
- NOTES :
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 903g | |
| Calories 1204 | |
| Calories from Fat 581 | 48% |
| Total Fat 65.68g | 82% |
| Saturated Fat 5.89g | 24% |
| Trans Fat 1.41g | |
| Cholesterol 66mg | 22% |
| Sodium 2797mg | 117% |
| Potassium 1408mg | 40% |
| Total Carbs 117.34g | 31% |
| Dietary Fiber 5.4g | 18% |
| Sugars 56.03g | 37% |
| Protein 39.75g | 64% |
