Cantonese Whole Fish

4 dried Chinese mushrooms
x 1-1.25 kg/2-21/2 lb fish (trout, mullet, bass),
cleaned
1 x 5 cut/2 inch piece root ginger
2 spring onions
50 g/2 oz cooked bans
50 g/2 oz canned bamboo shoots, drained
Marinade:
2 spring onions, chopped
1 clove garlic, peeled and sliced
3 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons chicken stock
2 teaspoons cornflour

Soak the mushrooms in warm water for 15 minutes. Squeeze dry, discard the hard stalks, then slice the mushroom caps.

Score the flesh of the fish by making 3 diagonal cuts on each side. Place in a shallow dish. Mix all the marinade ingredients together and spoon over the fish. leave to marinate for 30 minutes.

Finely shred the ginger, spring onions, ham and bamboo shoots and mix together with the mushrooms