Fried Mountain Trout with Ginger
From Charmaine Solomon, Mastering the Art of Chinese Cooking
- 4 trout, about 6 oz. each
- 1 tsp. salt
- 1/2 tsp. five spice powder
- 3 tbs. cornstarch
- 3 scallions, cut in 1-inch pieces
- 6 tbs. peanut oil
- 2 tbs. ginger, shredded very fine
- 2 tbs. Chinese red vinegar or wine vinegar
- 2 tbs. Chinese wine or sherry
- 3 tbs. soy sauce
- 2 tsp. sugar
- 2 tsp. sesame oil
- 2 tbs. cilantro, chopped
- Clean cavity of trout. (Leave head, tail, fins on.) Make shallow
diagonal cuts on fish, and rub in salt and five spice powder.
Roll fish in cornstarch to coat it; dust off any excess.
- Heat pan. When very hot, add oil. Fry ginger and scallions
for a few seconds, until soft but not brown. Remove and set
- Put fish into pan, and fry until golden brown underneath.
Turn fish over, lower heat, and fry until other side is browned
and fish are cooked through. Pour off as much oil as possible.
- Add sauce to pan. Return ginger and scallions to pan. Raise
heat and cook for 1 minute, until sauce boils. Lift fish onto
warm serving platter, spoon sauce on top, and garnish with
- Recipe calls for "tender young ginger," and suggests cutting
quantity in half if regular ginger is used.
Keywords: Chinese, Fish, Trout.