Wined fish chunks in broth

 
                         WINED FISH CHUNKS IN BROTH
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chinese                          Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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