Panfried Whole Fish With Thai Ginger Sauce Recipe

• 10 med Dry Chinese mushrooms
• 1 c. Warm water
• 1/4 c. Rice vinegar or possibly sherry vinegar
• 1/4 c. Palm or possibly granulated sugar
• 3 Tbsp. Dark soy sauce
• 2 Tbsp. Grated ginger
• 1 sm Garlic clove, minced and crushed into a fine paste
•     Juice of one lime
• 1/2 tsp Dark sesame oil, preferably Japanese
• 3 x Scallions, including greens, finely sliced
• 4 whl trout, (12 to 16-oz) cleaned
•     Salt and pepper
• 1/2 c. All purpose flour
• 1/4 c. Vegetable oil

Directions