Chinese Crispy Fish

This is one of those dishes you thought you could get only in a Chinese restaurant. But here is a recipe similar to ones you will find in Chinatown. It's the genuine article. Serves 4.

1 whole flounder (about 1 1/2 to 2 pounds)
1 cup all-purpose flour
Salt
Freshly-ground black pepper
1/4 cup peanut oil
1/4 cup minced shallots
1 tablespoon chopped garlic
2 ounces dried wooded ear mushrooms, soaked
    in warm water for 30 minutes and drained
2 cups chicken stock
1 tablespoon cornstarch
2 teaspoons finely chopped parsley leaves

Rinse and pat-dry the whole fish.

Heat the frying pan. Season the flour with salt and pepper. Dredge the fish in the seasoned flour, on both sides, reserving the flour. Shake off any excess flour. Fry the fish over high heat until golden brown, about 3 minutes on each side. Remove from the oil and drain on paper towels. Season with salt and pepper.

In the same saute pan, add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Add the mushrooms. Season with salt and pepper. Saute for 1 minute. Add 1 3/4 cup of the chicken stock.

Dissolve the cornstarch in the remaining stock. Bring the stock to a boil. Stir in the cornstarch mixture. Boil the liquid for 2 minutes and then reduce to a simmer. Add the fish fillets and simmer for 3 to 4 minutes. Re-season and stir in the parsley. To assemble, place the fried fish on a large platter. Spoon the sauce over it.

Serve immediately.