Fried Bass in Spicy Sauce 

Ingredients
•	8 dried mushrooms (Chinese type, if possible) 
•	1 cup flour 
•	1 tablespoon olive oil 
•	1 cup water (from soaked mushrooms) 
•	1 teaspoon salt 
•	6 slices fish 
•	fat for deep frying 
•	6 tablespoons vinegar 
•	3 scallions chopped coarsely 
•	4 tablespoons sugar 
•	2 tablespoons soy sauce 
•	4 tablespoons minced preserved ginger 
•	2 tablespoons powdered ginger 
•	1 tablespoon cornstarch or corn flour 
•	3 tablespoons chopped parsley 

Preparation
1.  Soak the mushrooms in water to cover for 30 minutes. 
2.  Mix the flour, olive oil and 1/2 cup of the mushroom water and the salt to form a smooth paste. 
3.  Dip the fish in the mixture on both sides. Heat the fat to 350 F and fry the fish in it until brown. 
4.  Drain the mushrooms and chop fine, combine the mushrooms, vinegar, scallions, sugar, soy sauce, preserved and powdered ginger in a saucepan. 
5.  Bring with the mixture to a boil and cook over low heat for 5 minutes. 
6.  Mix the cornstarch with the remaining half-cup of water until smooth, stirring constantly until the boiling point is reached. 
7.  Cook over low heat for 5 minutes, stirring occasionally. 
8.  Arrange the fish on a platter and sprinkle with the parsley. 
9.  Pour the sauce over it and serve.