Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Oily fish, such as mackerel
2 ts Salt
1/2 c Good quality dry white wine
3 c Chicken stock
1/2 ts Ginger root, minced
1/4 ts Salt
4 Napa cabbage leaves
2 Scallions
2 Cubes hard beancurd
1 tb Cooked salad oil
1/2 ts Ground white pepper

Marinating: Have fishmonger clean fish, discard head and fins. Wash
fish, cut across fish in 1 1/2" sections. Mix salt and white wine in
bowl. Add fish chunks; rub with marinade; cover bowl; refrigerate for
6 hours. After 2 hours, turn fish to mix with marinade.

Preparations: Wash cabbage; slice leaves down middle, then in 2"
sections. Rinse beancurd; cut into 1" cubes. Wash, trim and shred
scallions, greens and all. Peel and mince ginger. Heat salad oil to
point of smoking. Remove from heat; reserve.

Cooking: Rinse fish chunks, drain. Heat chicken stock, beancurd,
ginger and salt in sauce pan. Reduce heat, cover pan, and simmer for
10 minutes. When you are ready to add fish and cabbage, turn up heat
to boil; add fish and cabbage when liquid boils; cover pan. Fish and
cabbage are cooked in about 3 to 5 minutes - cabbage leaves will be
bright lime green.

Ladle fish, cabbage and beancurd into warm shallow serving bowl; add
soup. Garnish with cooked oil, minced scallion and pepper. Serve.

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