Fish with mushrooms and wine sauce

Ingredients
15 g dry wood ear fungi, soaked 30 minutes in hot water
500 g white fish fillet
1 ½ teaspoon of salt
1 egg white, battered
1 2/3 tablespoon of starch, diluted in a small quantity of water
Riso Scotti Rice Oil
1 tablespoon of nut oil (or sunflower oil)
2 cloves of garlic, grated
2-3 green onions cut into pieces diagonally (the white part separated from the green one)
1 ½ tablespoons of brown sugar
2 tablespoons of rice wine
1 tablespoon of brandy
2 tablespoons of soy sauce
100 ml stock (or water)
1 teaspoon of brown sesame oil
Riso Scotti Bob cu Bob Round Grain Rice, boiled

Instructions
Wash and dry the mushrooms, remove the hard base and cut the bigger mushrooms in half, so that they can all have approximately the same size.
Remove the bones from the fish and cut into pieces of 4-5 cm long and 3 cm wide. Mix with ½ teaspoon of salt, 1 tablespoon of starch – diluted in a small quantity of water – and the egg white.
Heat the oil in a wok, at medium temperature. It must form a deposit of minimum 3-4 cm. Add the fish, piece by piece, stirring carefully, in order for them not to stick to each other or the bottom of the pan. Fry for 2 minutes, repeating the process if necessary, then remove them and dry using paper towels.
In a clean wok, heat 1 tablespoon of nut oil. Add the mushrooms, the white part of the onion and the garlic, then stir-fry for 1 minute. Add the rest of the salt, sugar, soy sauce, wine, brandy and stock. Bring to boil and keep it for 3 minutes.
Add the rest of the starch and the sesame oil and stir until the sauce thickens. Serve the fish together with the hot mushroom sauce and boiled rice, sprinkled with the green onion.

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