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.