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

MARINATING: have fish cleaned, discarding head & 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.

PREPARATION: Wash cabbage; slice leaves down middle, then in 2″ sections.
Rinse bean curd; 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.

COOKING: Rinse fish chunks, drain. Heat chicken stock, bean curd, 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 bean curd into warm shallow serving bowl; add soup.
Garnish with cooked oil, minced scallion and pepper. Serve.