Spicy Fried Fish With Mushroom Sauce Recipe
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 |
Nutrition Facts
Serving size
Calories 389 Calories from Fat 233
% Daily Value*
Total Fat 26 g40.5%
Saturated Fat 5 g25%
Trans Fat 0 g
Cholesterol 46.3 mg15.4%
Sodium 484.4 mg20.2%
Total Carbohydrates 26 g8.8%
Dietary Fiber 0.96 g3.9%
Sugars 11.1 g
Protein 12 g24.3%
Vitamin A 9.5% Vitamin C 11.6%
Calcium 2.9% Iron 5.2%
*Based on a 2000 Calorie diet
Directions
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.
Chef
