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Spicy Fried Fish With Mushroom Sauce

Flavors.of.Asia's picture
Ingredients
  Dried mushrooms 10
  Flour 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Beer 1⁄2 Cup (8 tbs)
  Olive oil 1 Tablespoon
  Sole fillets 6 , cut in half
  Oil 1 Cup (16 tbs)
  Vinegar 1⁄3 Cup (5.33 tbs)
  Soy sauce 1 Tablespoon
  Sugar 4 Tablespoon
  Chopped preserved ginger 4 Tablespoon
  Powdered ginger 1 Teaspoon
  Sliced scallions 1⁄4 Cup (4 tbs)
  Cornstarch 1 Tablespoon
  Water 1⁄2 Cup (8 tbs)
  Chopped parsley 3 Tablespoon
Directions

Wash the mushrooms and soak in water to cover 20 minutes.
Drain and chop.
Sift the flour and salt into a bowl; mix in the beer and olive oil until smooth.
Dip the fish in it and coat heavily.
Heat the oil in a skillet and fry the fish in it until well browned on both sides.
Drain.
In a saucepan, combine the vinegar, soy sauce, sugar, preserved and powdered ginger, and the scallions.
Bring to a boil and cook over, low heat 5 minutes.
Mix the cornstarch and water together; stir into the sauce until thickened.
Pour over the fish.
Sprinkle with parsley and serve.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Fried
Interest: 
Everyday
Servings: 
12

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