Soak mushrooms in warm water until caps are tender, 15 to 30 minutes; drain. Gently squeeze water from mushrooms then cut off and discard stems; thinly slice caps. Set aside. In a small bowl, combine 1 tablespoon soy sauce, wine and cornstarch. Add shrimp and stir to coat. Set aside. Sprinkle fish lightly with salt and pepper; dredge in cornstarch and shake off excess or lightly sprinkle with cornstarch (fish does not need to be completely coated). Place a wide frying pan (preferably with a non-stick surface) over medium-high heat. Add 1 tablespoon of the oil; swirl to coat surface. Add fish (skin side up if using fillets); cover and cook until golden brown on bottom, about 3 minutes. carefully turn fish over and repeat to brown other side. Remove fish and set aside. Add the remaining tablespoon of oil to the pan. Add ginger and cook, stirring, until fragrant, about 10 seconds. Add shrimp and stir until shrimp are opaque and separated, about 1 minute. Add mushrooms, broth and soy sauce and cook for 30 seconds. Add cornstarch solution and stir until sauce boils and thickens. Return fish to pan and spoon sauce over fish. Cover and simmer until center of fish at thickest is just opaque, about 3 to 5 minutes. Transfer fish to platter; pour sauce over fish. Garnish with green onions. Serves 4. Per serving: 294 Calories, 31 g Protein, 7 g Carbohydrates, 2 g Saturated Fat, 5 g Monounsaturated Fat, 7 g Polyunsaturated Fat, .7 Omega-3 Fat, 109 mg Cholesterol, 668 mg Sodium SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim Bodle 3/93