Wined fish chunks in broth
Yield: 4 Servings
Ingredients:
- 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
Instructions:
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.
