Title: Platod Lard Khing Hedhom
Categories: Seafood Thai
Yield: 4 Servings

4		Dried shiitake mushrooms
1/4	c	Vinegar
2	tb	Sugar
1/3	c	Water
1	tb	Light soy sauce
2	tb	Finely sliced spring onions
2	ts	Cornstarch
1	tb	Cold water
2	tb	Sweet red ginger, cut into shreds
1		Whole fish, about 1 1/2 lb.
		Salt
		All-purpose flour
		Peanut oil for frying

Whole Fried Fish with Mushroom and Ginger Sauce A delicate white fish such as flounder, pomfret, or snapper is best.

Pour boiling water over the mushrooms, cover and leave to soak and soften for 30 minutes. Discard the stems and slice the caps finely. In a stainless steel saucepan combine the sliced mushrooms, vinegar, sugar, water and soy sauce and simmer for 5 minutes. Add the spring onions, then stir in the cornstarch mixed smoothly with the cold water. Keep stirring over medium heat until the sauce boils and thickens. If preparing ahead, do not add the ginger until ready to serve or it will lose some of its pretty color. Stir in only just before spooning it over the fish.

Wash the fish thoroughly and scrub the cavity with damp kitchen paper dipped in salt. If the fish has thick flesh, score it halfway to the bone to allow heat to penetrate. Dip the fish in flour and dust off excess. Heat oil in a wok or frying pan until smoking hot and gently slice in the fish. Fry, ladling oil over the top of the fish, for about 5 minutes. Carefully turn the fish over and fry on the other side too. Drain on absorbent paper for a few seconds, then slide the fish onto a serving dish. Spoon some of the sauce over and serve the rest in a bowl. Serve immediately.

Source: Charmaine Solomon's Thai Cookbook

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