BRAISED FISH FILLETS
                               WITH
                 GARLIC AND BLACK MUShROOMS

2-1/2 pounds firm-fleshed fish fillets, skin removed
      (haddock, scrod, red snapper, orange roughy)
2 tablespoons shredded scallion greens

MARINADE
2 tablespoons rice wine or sake
1/2 teaspoon salt
3 slices fresh ginger (about the size of a quarter), smashed

BRASING LIQUID
1-1/2 cup chicken broth
1/4 cup SOY sauce
2 tablespoons rice wine or sake
1-1/2 tablespoons sugar

1 tablespoon corn starch
2 tablespoons water
2 tablespoons oil

SEASONINGS
6 dried Chinese black mushrooms, softened in hot water 20 minutes.
       stems removed and caps shredded
1-1/2 tablespoons thinly sliced garlic


Rinse the fish fillets lightly and pat dry. Place in a bowl. 
Combine the marinade ingredients and slightly pinch the ginger slices in the 
rice wine to impart their flavor. Add to the fillets and toss lightly to coat. 
Cover with plastic wrap and refrigerate for 20 minutes.

Combine the Braising Liquid ingredients and set aside. 
Combine the cornstarch and waler and blend until smooth.

Heat a wok large enough to hold the fish in a single layer. 
Add the oil and heat until hot. 

Add half the fillets, skin side down, to the pan and fry over high heat
until golden brown on the bottom. Remove from pan and fry remaining fillets.
Remove them.

Reheat oil and add the Seasonings, and stir-fry for 10-15 seconds, until fragrant.
Add the braising mixture and bring to a boil. Arrange the fillets golden brown
side up in the pan. Partially cover, and simmer for 8-10 minutes, until the fish
flakes when prodded with a knife. 

With a slotted spatula, remove the fish fillets to a serving platter.
Add the cornstarch thickener to the sauce and cook, stirling constantly, until thickened. 

Pour some of the sauce over the fillets, and pour the remainder into a serving dish. 
Sprinkle the fish with the shredded scallions. Serve immediately.