Rinse mushrooms, and cut into pieces.

Rinse and scale fish, and brown in the preheated to 320 C° (160 °C). Add cut into stripes onion, mushrooms, wine, soy sauce, ginger and a cup of water. Salt, lid and stew over medium-heat for 10 minutes. When about ready, add dissolved in some water starch, stew until thickens.

When serving, put fish on a plate, dress with sauce and sprinkle with garlic.