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1
Soak mushrooms in hot water till caps are tender, 15 to 30 min; drain.
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2
Gently squeeze water from mushrooms then cut off and throw away stems; thinly slice caps.
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3
Set aside.
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4
In a small bowl, combine 1 Tbsp.
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5
soy sauce, wine and cornstarch.
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6
Add in shrimp and stir to coat.
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7
Set aside.
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8
Sprinkle fish lightly with salt and pepper; dredge in cornstarch and shake off excess or possibly lightly sprinkle with cornstarch (fish does not need to be completely coated).
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9
Place a wide frying pan (preferably with a non-stick surface) over medium-high heat.
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10
Add in 1 Tbsp.
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11
of the oil; swirl to coat surface.
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12
Add in fish (skin side up if using fillets); cover and cook till golden on bottom, about 3 min.
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13
carefully turn fish over and repeat to brown other side.
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14
Remove fish and set aside.
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15
Add in the remaining Tbsp.
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16
of oil to the pan.
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17
Add in ginger and cook, stirring, till fragrant, about 10 seconds.
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18
Add in shrimp and stir till shrimp are opaque and separated, about 1 minute.
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19
Add in mushrooms, broth and soy sauce and cook for 30 seconds.
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20
Add in cornstarch solution and stir till sauce boils and thickens.
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21
Return fish to pan and spoon sauce over fish.
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22
Cover and simmer till center of fish at thickest is just opaque, about 3 to 5 min.
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23
Transfer fish to platter; pour sauce over fish.
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24
Garnish with green onions.
