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1
Preheat oven to 350 degrees.
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2
Rinse, pat dry, and finely chop 1/4 pound mushrooms.
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3
Quarter remaining mushrooms or drain canned mushrooms.
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4
Set aside.
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5
In a small skillet, melt 2 tablespoons butter; add celery and 3 tablespoons of the onion.
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6
Saute for 5 minutes.
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7
Combine sauteed celery mixture with mushrooms, water chestnuts, bread crumbs, egg, soy sauce, parsley, and salt and pepper.
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8
Mix well and spoon into fish cavities.
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9
Secure openings with skewers or toothpicks.
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10
Sprinkle both sides of each fish with salt and pepper.
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11
Place in a large baking dish.
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12
Dot with remaining 2 tablespoons of butter, 2 tablespoons onion, the wine, and water.
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13
Bake uncovered for 45 to 50 minutes.
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14
Baste occasionally.
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15
Test with a fork.
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16
When fish flakes, its done.
