Whole Sizzling Catfish With Ginger And Ponzu Sauce - cooking recipe

Ingredients

2 (2 1/2 lb) catfish, gutted
12 slices fresh ginger, blanched
peanut oil (for deep frying)
1 lemon
Ponzu Sauce
1/4 cup soy sauce
6 tablespoons mirin
2 tablespoons lemon juice
1/4 cup rice vinegar
For garnish
fried mushroom
enoki mushrooms
fresh greens

Preparation

Make three 2-inch slits on each side of each catfish.
Stuff each slit with a slice of ginger.
Pour enough peanut oil into a wok or a large, deep skillet so that it will cover catfish completely when frying.
Heat oil until sizzling hot.
Fry catfish in the hot oil, one at a time, turning to cook on all sides until golden brown and crispy and fish flakes easily when tested with a fork.
Drain on paper towels.
Place on serving plates and squeeze lemon juice over the hot catfish.
Garnish with fried mushrooms, enoki mushrooms and greens.
Serve with a bowl of ponzu sauce.
For Ponzu Sauce: Mix all ingredients in a small bowl.
Makes 1 cup.