Whole Fried Catfish With Ginger Shrimp Sauce

• 1 (2 1/2 lb) whole catfish, clean and pad dry
• salt
• cornstarch
• oil
• 2 tablespoons fresh ginger, strips
• 1 green onion, strip
• 1 tablespoon garlic, minced
• 1 lb rock shrimp
• 3 tablespoons peanut oil
• 1 tablespoon sesame oil
• 1 teaspoon salt
• 12 teaspoon white pepper
• 1 12 cups clam juice
• 12 cup chinese rice wine
• 2 tablespoons dark soy sauce
• 1 tablespoon oyster sauce
• cornstarch roux
• 1 bunch fresh cilantro

1. Made four cuts into each side of catfish and season with salt and aside for 1 hour.
2. Heat oil to 360.
3. Coat the whole catfish inside and out with cornstarch.
4. Deep fry to a golden brown and place in warm oven until needed.
5. In a mixing bowl blend together calm juice, rice wines, soy sauce and oyster sauce, set aside.
6. In a hot wok add oils, ginger, onion, garlic and shrimp stir-fry for 1 minute.
7. Season with salt and pepper.
8. Pour in the clam sauce mixture and bring to a boil.
9. Thicken with cornstarch roux.
10. Spoon over the whole catfish and top with Chinese parsley.

whole catfish, salt, cornstarch, oil, fresh ginger, green onion, garlic, shrimp, peanut oil, sesame oil, salt, white pepper, clam juice, chinese rice wine, soy sauce, oyster sauce, cornstarch roux, fresh cilantro

Taken from www.food.com/recipe/whole-fried-catfish-with-ginger-shrimp-sauce-489972 (may not work)