Spicy Fried Fish With Mushroom Sauce
|Flour||1 Cup (16 tbs)|
|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|
|Chopped preserved ginger||4 Tablespoon|
|Powdered ginger||1 Teaspoon|
|Sliced scallions||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Chopped parsley||3 Tablespoon|
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.
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.