---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Seafood
       Yield: 4 servings
       2    Dry Shiitake mushrooms
       1 tb Soy sauce
       1 tb Shao Hsing wine OR dry
       1 ts Cornstarch
     1/4 lb Medium shrimp, peeled,
            -deveined and minced
       1    Whole Cleaned fish, scaled
            -if necessary OR
   1 1/2 lb Fish fillets or steak
            Salt and pepper (optional)
       1 tb To 2 tb Cornstarch
       2 tb Salad oil
       1 tb Shredded or minced fresh
     1/2 c  Low-salt chicken broth
       1 tb Soy sauce or bean sauce
       1 ts Corn starch, mixed with 2
            -teaspoons water
       3    Green onions, thinly slice
            -on a sharp diagonal
   Soak mushrooms in warm water until caps are tender, 15
   to 30 minutes; drain. Gently squeeze water from
   mushrooms then cut off and discard stems; thinly slice
   caps. Set aside. In a small bowl, combine 1 tablespoon
   soy sauce, wine and cornstarch. Add shrimp and stir to
   coat. Set aside.
   Sprinkle fish lightly with salt and pepper; dredge in
   cornstarch and shake off excess or lightly sprinkle
   with cornstarch (fish does not need to be completely
   coated).  Place a wide frying pan (preferably with a
   non-stick surface) over medium-high heat. Add 1
   tablespoon of the oil; swirl to coat surface. Add fish
   (skin side up if using fillets); cover and cook until
   golden brown on bottom, about 3 minutes.  carefully
   turn fish over and repeat to brown other side. Remove
   fish and set aside.
   Add the remaining tablespoon of oil to the pan. Add
   ginger and cook, stirring, until fragrant, about 10
   seconds. Add shrimp and stir until shrimp are opaque
   and separated, about 1 minute. Add mushrooms, broth
   and soy sauce and cook for 30 seconds. Add cornstarch
   solution and stir until sauce boils and thickens.
   Return fish to pan and spoon sauce over fish. Cover
   and simmer until center of fish at thickest is just
   opaque, about 3 to 5 minutes. Transfer fish to
   platter; pour sauce over fish. Garnish with green
   onions. Serves 4.
   Per serving: 294 Calories, 31 g Protein, 7 g
   Carbohydrates, 2 g Saturated Fat,  5 g Monounsaturated
   Fat, 7 g Polyunsaturated Fat, .7 Omega-3 Fat, 109 mg
   Cholesterol, 668 mg Sodium
   SOURCE: *Simply Seafood, Spring  1992 SHARED BY: Jim
   Bodle 3/93