3 tbsp. butter
5 tbsp. finely chopped scallions
1/2 c. finely chopped celery
1/4 tsp. white pepper
1/2 c. dry white wine
8 oz. can water chestnuts, drained and sliced
1 egg, lightly beaten
1 tbsp. parsley, chopped
2 tsp. ginger root, chopped
1/4 c. water
1/2 lb. mushrooms
1/2 c. bread crumbs
2 - 2 1/2 lb. whole red snapper
1 tbsp. soy sauce

Melt 1 tablespoon butter in small skillet and saute 3 tablespoons scallions and celery. Chop half the mushrooms and add to scallions mixture. Stir in bread crumbs, water chestnuts, egg, soy sauce, parsley and ginger root. Mix well. Spoon the mixture into the fish cavities and secure with a toothpick. Season both sides of fish with pepper. Place in large baking pan, dot with remaining butter, sprinkle with remaining scallions, mushrooms, wine and water. Bake uncovered about 25 minutes or until the fish flakes easily at 350 degrees. Baste 2 or 3 times during cooking. Yields 6 servings.