1 3-pound whole catfish, cleaned
salt and pepper, to taste
6 fresh ginger pieces, sliced and blanched
peanut oil, as needed
lemon juice, as needed
PONZU SAUCE:
4 ounces soy sauce
4 ounces mirin
4 ounces rice vinegar
4 ounces lemon juice
fresh wood ear mushrooms, as needed to garnish
green onions, as needed to garnish
Servings: 4
1. Season the catfish with salt and pepper. Make three 2-inch (5-centimeter) incisions on each side of the fish and stuff each incision with blanched ginger.
2. Deep-fry the catfish in peanut oil, being careful to submerge the entire fish. Cook until golden-colored and crispy.
3. Squeeze fresh lemon juice over the top of the fish.
4. Make the sauce by combining the listed ingredients.
5. Serve the whole catfish on a platter garnished with wood ear mushrooms, cilantro and green onions. Serve the Ponzu Sauce on the side.
salt and pepper, to taste
6 fresh ginger pieces, sliced and blanched
peanut oil, as needed
lemon juice, as needed
PONZU SAUCE:
4 ounces soy sauce
4 ounces mirin
4 ounces rice vinegar
4 ounces lemon juice
fresh wood ear mushrooms, as needed to garnish
green onions, as needed to garnish
Servings: 4
1. Season the catfish with salt and pepper. Make three 2-inch (5-centimeter) incisions on each side of the fish and stuff each incision with blanched ginger.
2. Deep-fry the catfish in peanut oil, being careful to submerge the entire fish. Cook until golden-colored and crispy.
3. Squeeze fresh lemon juice over the top of the fish.
4. Make the sauce by combining the listed ingredients.
5. Serve the whole catfish on a platter garnished with wood ear mushrooms, cilantro and green onions. Serve the Ponzu Sauce on the side.
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