Braised Fish With Mushrooms

Ingredients:
450g or 1lb of lemon sole or plaice
1/2 egg white
2 tbs cornflour, mixed with a little water
2 1/2 cups vegetable oil
1 tbs finely chopped spring onions
1/2 tsp finely chopped fresh root ginger
115g white mushrooms, thinly sliced
1 tsp light brown sugar
1 tbs light soy sauce
2 tbs Chinese rice wine or dry sherry
1 tbs brandy
1/2 cup chicken stock
Salt to taste

Trim off soft bones along the edge of the fish, but leave the skin on
Cut each fillet into bite size pieces
Put a little salt, the egg white and about 1/2 the cornflour paste into a small bowl and mix together
Coat the fish pieces in this mixture
Heat the oil in a wok unitl medium-hot
Add fish pieces one at a time and stir gently so they won't stick
Remove after about 1 minute and drain
Pour off all but 2 tbs of oil
Stir fry the spring onions, ginger and mushroom for 1 minute
Add sugar, light soy sauce, rice wine or sherry, the brandy and stock
Bring to the boil
Add fish piece and braise for 1 minute
Thicken with remaining cornflour paste

To serve:
Sprinkle dish with sesame oil, serve immediately