| 1 | The unique character of this dish is the marriage of firm textured oily fish with a good quality of wine. |
| 2 | We suggest you also use white rice wine, such as sake. |
| 3 | Don"t stint on the quality of the wine; flavor is important. |
| 4 | This dish is an entree, not a soup course, so the amount of broth is less than you would expect for a soup. |
| 5 | Marinating: have fishmonger clean fish, discard head and fins. |
| 6 | Wash fish, cut across fish in 1 ? sections. |
| 7 | Mix salt and white wine in bowl. |
| 8 | Add fish chunks; rub with marinade; cover bowl; refrigerate for 6 hours. |
| 9 | After 2 hours, turn fish to mix with marinade. |
| 10 | Preparations: wash cabbage; slice leaves down middle, then in 2" sections. |
| 11 | Rinse bean curd; cut into 1" cubes. |
| 12 | Wash, trim and shred scallions, greens and all. |
| 13 | Peel and mince ginger. |
| 14 | Heat salad oil to point of smoking. |
| 15 | Remove from heat; reserve. |
| 16 | Cooking: rinse fish chunks, drain. |
| 17 | Heat chicken stock, bean curd, ginger and salt in sauce pan. |
| 18 | Reduce heat, cover pan, and simmer for 10 minutes. |
| 19 | When you are ready to add fish and cabbage, turn up heat to boil; add fish and cabbage when liquid boils; cover pan. |
| 20 | Fish and cabbage are cooked in about 3 to 5 minutes - cabbage leaves will be bright lime green. |
| 21 | Ladle fish, cabbage and bean curd into warm shallow serving bowl; add soup. |
| 22 | Garnish with cooked oil, minced scallion and pepper. serve. |
