Vietnamese baked fish with ginger and mushroom sauce

• 1 whole fish, 600–800 g, use sea bass red snapper grouper or carp
  2tbsp cooking oil
  2 cloves of garlic, peeled and chopped
  3 dried chinese mushrooms, soaked, stems discarded and sliced
  2 lemon grass stalks, thinly sliced
  3cm knob of young ginger, peeled and finely shredded
  1 red chilli, seeded and cut into strips
  1/2tbsp of potato flour/Corn flour, mixed with 3 tbsp stock to make thickener
  Seasoning (combined)
  1tbsp chopped dill
  1tbsp sesame oil
  1tbsp groundnut oil
  1tsp salt
  1tsp ground white pepper
  Sauce (combined)
  90ml ginger
  1tbsp fish sauce
  1tbsp light soy sauce
  1tsp salt
  1/2tsp sugar
  250ml chicken stock
  2tbsp rice vinegar
  
  
  
  
  
  
  Gut and clean fish. Make 2 diagonal slits on each side of fish. Season with combined seasoning ingredients and set aside. Bake fish in an oven preheated to 200°C for 35–40 minutes.
  Heat oil in a wok. Stir-fry garlic, mushrooms, lemon grass and ginger until fragrant. Pour in combined sauce ingredients and bring to the boil. Reduce heat and simmer for 5 minutes. Stir in red chilli and thickener. Pour over hot baked fish.