Whole Sizzling Catfish With Ginger and Ponzu Sauce

2 to 2 1/2 pounds Whole U.S. Farm-Raised Catfish, gutted
12 slices fresh ginger, blanched
Peanut oil for deep frying
1 lemon

Ponzu Sauce (recipe follows:)
1/4 cup soy sauce
6 tablespoons mirin (see Note)
2 tablespoons lemon juice
1/4 cup rice vinegar

For garnish: Fried mushrooms, enoki mushrooms and fresh greens

1. Make three 2-inch slits on each side of each catfish. Stuff each slit with a slice of ginger.
2. 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.
3. 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.
4. For Ponzu Sauce: Mix all ingredients in a small bowl. Makes 1 cup.

Notes:
Orzo is a rice-shaped pasta that is available in large supermarkets.
Mirin is available in Asian markets and some large supermarkets.