Place mushrooms in a colander and run under cold water to remove any grit still in the mushrooms.

To rehydrate the mushrooms place in a container with a lid and pour almost boiling water over them and cover. It should take approx. 30 mins.

Once mushrooms are rehydrated strain them but be sure to collect the mushroom juice to add to the fish later.

Transfer mushrooms onto some paper towel to remove excess water and set aside.

Heat butter in shallow fry pan on medium heat until butter is melted and then add scallions and garlic.

Once the scent from the garlic and scallions is released add the mushrooms and toss until mushrooms are cooked through then add salt and give a final toss. Be careful not to burn the garlic and scallions, reduce the heat if they begin to brown.

Once mushrooms are cooked keep warm while you cook the fish.

Heat oil in fry pan with a lid on high and add garlic. Toss until the scent of the garlic begins to release.

Season fish fillets with salt and place in pan, lower heat to medium and cover.

Add rice wine vinegar to 1 cup of mushroom juice and pour into pan with fish.

Gently shake fillets around pan to make sure they do not stick and the cover once more. Cook for 8 minutes.

Once fish is cooked, place fish fillets in two separate bowls and divide mushroom sauce between the two, then top both fillets with mushroom mixture and serve.