Whole Fish with Ginger

Name: Whole Fish with Ginger
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 ⁄ 4 cup ginger juice (see Juicing Ginger ); 1 ⁄ 2 cup mirin (sweet Japanese cooking wine); 2 Tbsp. sake; 4 (1 1⁄4-lb.) whole meaty fish such as ocean perch, striped bass, or small sea bass; 1 cup flour; 1 ⁄ 2 cup cornstarch; Salt; Vegetable oil; 1 Tbsp. coarsely chopped cilantro; 1 Tbsp. coarsely chopped fresh mint; 1 ⁄ 2 cup Fried Ginger

Serves
serves 4

Ginger is a versatile rhizome, adding a welcome warmth to dishes whether used fresh, pickled, preserved, fried, or juiced. Two of these techniques are used in this deliciously pungent dish.

Ingredients

¹⁄₄ cup ginger juice (see Juicing Ginger)
¹⁄₂ cup mirin (sweet Japanese cooking wine)
2 Tbsp. sake
4 (1 1⁄4-lb.) whole meaty fish such as ocean perch, striped bass, or small sea bass
1 cup flour
¹⁄₂ cup cornstarch
Salt
Vegetable oil
1 Tbsp. coarsely chopped cilantro
1 Tbsp. coarsely chopped fresh mint
¹⁄₂ cup Fried Ginger

ADVERTISEMENTAD

Instructions

Step 1

For the sauce, heat ginger juice, mirin, and sake in a small saucepan over medium heat until warm. Remove from heat and set aside to cool.

Step 2

Rinse fish under cold water and pat dry. Sift together flour, cornstarch, and salt in a shallow pan. Dredge fish in flour mixture, coating well on both sides. Shake off excess. (Don't dredge fish too far in advance; if flour gets soggy, fish will not develop a crispy golden crust when fried.)

Step 3

Heat 2" oil in a skillet over medium-high heat. When oil is hot but not smoking, fry fish until flesh is firm, about 4 minutes per side, turning once. Drain on paper towels. If frying in batches, keep fish warm, uncovered, in a low oven.

Step 4

Stir cilantro and mint into sauce and spoon over fish. Garnish with fried ginger, and serve immediately.

For the sauce, heat ginger juice, mirin, and sake in a small saucepan over medium heat until warm. Remove from heat and set aside to cool.
Rinse fish under cold water and pat dry. Sift together flour, cornstarch, and salt in a shallow pan. Dredge fish in flour mixture, coating well on both sides. Shake off excess. (Don't dredge fish too far in advance; if flour gets soggy, fish will not develop a crispy golden crust when fried.)
Heat 2" oil in a skillet over medium-high heat. When oil is hot but not smoking, fry fish until flesh is firm, about 4 minutes per side, turning once. Drain on paper towels. If frying in batches, keep fish warm, uncovered, in a low oven.
Stir cilantro and mint into sauce and spoon over fish. Garnish with fried ginger, and serve immediately.