Whole Sizzling Catfish with Ginger and Ponzu Sauce

• (2 1/2 lb) catfish, gutted2
• slices fresh ginger, blanched↗12
• peanut oil (for deep frying)
• lemon↗1
• Ponzu Sauce↗
• soy sauce↗1⁄4 cup
• mirin↗6 tablespoons
• lemon juice↗2 tablespoons
• rice vinegar↗1⁄4 cup
• For garnish
• fried mushroom
• enoki mushrooms↗
• fresh greens↗

Step-by-step instructions

1. 1

   Make three 2-inch slits on each side of each catfish.

2. 2

   Stuff each slit with a slice of ginger.

3. 3

   Pour enough peanut oil into a wok or a large, deep skillet so that it will cover catfish completely when frying.

4. 4

   Heat oil until sizzling hot.

5. 5

   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.

6. 6

   Drain on paper towels.

7. 7

   Place on serving plates and squeeze lemon juice over the hot catfish.

8. 8

   Garnish with fried mushrooms, enoki mushrooms and greens.

9. 9

   Serve with a bowl of ponzu sauce.

10. 10

    For Ponzu Sauce: Mix all ingredients in a small bowl.

11. 11

    Makes 1 cup.