- 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
- 1/4 cup soy sauce
- 6 tablespoons mirin (see Note)
- 2 tablespoons lemon juice
- 1/4 cup rice vinegar
- 1/4 teaspoon salt
- 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.
- For garnish: Fried mushrooms, enoki mushrooms and fresh greens
Notes: Orzo is a rice-shaped pasta that is available in large supermarkets. Mirin is available in Asian markets and some large supermarkets.