Ingredients

• 1 (2 1/2 lb) whole catfish, clean and pad dry
• salt
• cornstarch
• oil
• 2 tablespoons fresh ginger, strips
• 1 green onion, strip
• 1 tablespoon garlic, minced
• 1 lb rock shrimp
• 3 tablespoons peanut oil
• 1 tablespoon sesame oil
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1 1/2 cups clam juice
• 1/2 cup chinese rice wine
• 2 tablespoons dark soy sauce
• 1 tablespoon oyster sauce
• cornstarch roux
• 1 bunch fresh cilantro

Instructions

1. Made four cuts into each side of catfish and season with salt and aside for 1 hour. Heat oil to 360°. Coat the whole catfish inside and out with cornstarch. Deep fry to a golden brown and place in warm oven until needed.

2. In a mixing bowl blend together calm juice, rice wines, soy sauce and oyster sauce, set aside.

3. In a hot wok add oils, ginger, onion, garlic and shrimp stir-fry for 1 minute. Season with salt and pepper. Pour in the clam sauce mixture and bring to a boil. Thicken with cornstarch roux. Spoon over the whole catfish and top with Chinese parsley.