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| 8 | Dried mushrooms (chinesse type; if possible) |
| 1 Tasse | flour |
| 1 Esslöffel | olive oil |
| 1 Tasse | Water (from soaked mushrooms) |
| 1 Teelöffel | salt |
| 6 Scheibe | fish |
| | Fat for deep frying |
| 6 Esslöffel | vinegar |
| 2 | Scallions (green onion) chopped coarsely |
| 4 Esslöffel | sugar |
| 1 Esslöffel | soy sauce |
| 4 Esslöffel | Minced preserved ginger |
| 2 Esslöffel | ginger powdered |
| 1 Esslöffel | Constarch or corn flour |
| 3 Esslöffel | parsley chopped |
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soak the mushrooms in water to cover for 30 minutes. Mix the flour, olive oil. 1/2 cup of the mushroom water and the salt to a smooth paste. Dip the fish in the mixture on both sides. Heat the fat to 360 degress and fry the fish in it until brown. Drain the mushrooms and chop fine, combine the mushrooms, vinegar, scallions, sugar, soy sauce, preserved and powdered ginger in a saucepan. Bring with the mixture to a boil and cook over low heat for 5 minutes. Mix the cornstarch with the remaining half cup of water until smooth, and add, stirring constantly until the boiling point is reached. Cook over low heat for 5 minutes, stirring occasionally. Arrange the fish on a platter and sprinkle with the parsley. Pour the sauce over it and serve.
From the 'REcipeinternet: Recipes from Around the World' recipe list.
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