Pla prio wan

Pla prio wan

Whole fried fish with ginger sauce

By
From
The Complete Asian Cookbook
Serves
2-3
Photographer
Alan Benson

This is a simple and delicious way of serving fish. Prepare the ingredients for the sauce before you start to cook the fish. The sauce can simmer while the fish is being fried and the dish served immediately when the fish is cooked, while at its best.

Ingredients

Quantity Ingredient
1kg whole fish, such as snapper, bream or jewfish
flour, seasoned with salt
oil, for frying
coriander sprigs, to garnish (optional)

Ginger sauce

Quantity Ingredient
8 dried shiitake mushrooms
125ml vinegar
110g sugar
2 tablespoons soy sauce
2 tablespoons spring onion, finely chopped
1 tablespoon cornflour
4 tablespoons pickled red ginger, chopped

Method

  1. Clean and scale the fish, leaving the head on. To clean the cavity, wipe inside the fish cavity with damp paper towel that has first been dipped in coarse salt. Trim any long spines or fins neatly. Cut diagonal slashes in the flesh with a sharp knife, about 2.5 cm apart. Dust with the seasoned flour, shaking off any excess.
  2. To make the ginger sauce, soak the mushrooms in hot water for 20–30 minutes, then drain well, cut off and discard the stems and thinly slice the caps.
  3. Put the mushroom, vinegar, sugar, soy sauce and 185 ml water into a small saucepan and bring to the boil for 5 minutes. Add the spring onion.
  4. In a bowl, combine the cornflour and 1 tablespoon cold water, then stir into the sauce. Continue to simmer until the sauce is clear and thickened. Remove from the heat, stir in the ginger and keep warm.
  5. Meanwhile, heat the oil in a wok or large heavy-based saucepan over medium heat. When the oil is hot, deep-fry the fish until golden brown on both sides. Drain on paper towel, then carefully transfer the fish to a serving dish, spoon the sauce over the top and serve immediately, garnished with a sprig of fresh coriander, if desired.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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