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Fried Mountain Trout with Ginger

From Charmaine Solomon, Mastering the Art of Chinese Cooking

Serves: 4


  • 4 trout, about 6 oz. each
  • 1 tsp. salt
  • 1/2 tsp. five spice powder
  • 3 tbs. cornstarch
  • 3 scallions, cut in 1-inch pieces
  • 6 tbs. peanut oil
  • 2 tbs. ginger, shredded very fine
  • Sauce:
    • 2 tbs. Chinese red vinegar or wine vinegar
    • 2 tbs. Chinese wine or sherry
    • 3 tbs. soy sauce
    • 2 tsp. sugar
    • 2 tsp. sesame oil
    • 2 tbs. cilantro, chopped


  1. Clean cavity of trout. (Leave head, tail, fins on.) Make shallow diagonal cuts on fish, and rub in salt and five spice powder. Roll fish in cornstarch to coat it; dust off any excess.
  2. Heat pan. When very hot, add oil. Fry ginger and scallions for a few seconds, until soft but not brown. Remove and set aside.
  3. Put fish into pan, and fry until golden brown underneath. Turn fish over, lower heat, and fry until other side is browned and fish are cooked through. Pour off as much oil as possible.
  4. Add sauce to pan. Return ginger and scallions to pan. Raise heat and cook for 1 minute, until sauce boils. Lift fish onto warm serving platter, spoon sauce on top, and garnish with cilantro.


  • Recipe calls for "tender young ginger," and suggests cutting quantity in half if regular ginger is used.

Keywords: Chinese, Fish, Trout.