|Carp fish/Bass / snapper||3 Pound|
|Chinese dried mushroom/1/3 cup fresh mushrooms||6 , chopped|
|Chinese dried shrimp/0.5 cup cooked shrimp||6 , chopped|
|Diced smoked ham||1⁄8 Pound|
|Water chestnuts||6 , diced|
|Minced parsley||1 Tablespoon|
|Minced scallions||1⁄4 Cup (4 tbs)|
|Ice water||2 Tablespoon|
|Oil||1 Cup (16 tbs)|
|Cornstarch||1⁄2 Cup (8 tbs)|
|Soy sauce||1 Tablespoon|
|Minced ginger root||2 Teaspoon|
|Warm water||1⁄2 Cup (8 tbs)|
Have the fish split and boned, head removed.
Scrape the meat of the fish away from the skin carefully, so as not to tear the skin.
Spread the skin on a flat surface.
Chop the fish very fine.
If dried mushrooms and shrimp are used, soak them in lukewarm water for 15 minutes.
Drain and chop.
Combine the fish, mushrooms, shrimp, ham, water chestnuts, parsley, scallions, salt, pepper, ice water, 1 tablespoon oil, and 1 tablespoon cornstarch.
Mix well; spread on one side of the fish skin and form into a mound.
Cover with other side of the skin and press edges together.
Fasten with toothpicks if necessary.
Dip fish in remaining cornstarch.
Heat the remaining oil in a skillet and brown fish on both sides.
Mix together the soy sauce, sherry, sugar, ginger, and water.
Pour over the fish.
Cover and cook over low heat 20 minutes, turning the fish once.