Ingredients
1/2 lb White Fish fillets, fresh or frozen
8 Slices winter bamboo shoots
1 Bunch fresh spinach
4 c Superior chicken broth (clear)
1 tsp Salt
1 tbsp Cooked peanut oil
1 tbsp Medium sherry

Steps
Heat chicken broth.
Cut Fish fillets into 1″ by 2″ pieces.
Cut off root ends of spinach & thoroughly wash.
Slice bamboo shoots into paper-thin strips; add to stock as it is heating.
Using wire strainer, blanch fish pieces in boiling water for 15 seconds, reserve.
Add salt to water.
Blanch spinach for 10 seconds, drain & reserve.
When stock reaches rapid simmer (don’t let it boil), add Fish, spinach & sherry.
Cook for 3 minutes.
Heat peanut oil in ladle over flame.
Mix oil into Soup, transfer to serving bowl, & serve.

Ingredients
2 lbs Whole Fish (cleaned weight)
1 tbsp Dry gin
Rock cod, flounder, pomfret
1/2 tsp Sugar
2 tsp Salt
Cornstarch paste
4 Scallions
2 tbspPeanut oil
1 tbsp Ginger slivers
1 Sprig Chinese parsley
1 c Stock

Steps
For more people, use more than one Fish.
Each Fish should be no more than 2 lbs. unless you have a very large steamer.
Clean and scale fish, leaving head and fins intact.
You can tell if Fish is fresh by the clearness of the eyes and a red tint on the inner edge of the gills.
Wash and pat dry, rub with salt.
Allow to stand at room temperature for 30 minutes.
On both sides of Fish, make parallel diagonal cuts 1″ apart through meaty section.
Trim and shred scallions diagonally in 2″ lengths.
Peel and shred fresh ginger root.
Place pieces of scallion and ginger in cuts.
Place Fish on greased plate.
Steam at rapid boil for 15 to 25 minutes, depending on size.
Fish is cooked when you can flake flesh. Overcooking will toughen flesh, so watch closely.
Heat peanut oil in beaker or small saucepan.
In wok, heat stock, gin and Sugar.
When Fish is cooked, remove from steamer.
Drain juices into stock mixture.
Thicken slightly with cornstarch paste.
Pour Hot oil, then stock mixture, over Fish.
Garnish with Chinese parsley.

Servings
4 Persons

Ingredients
2 lb Oily Fish, such as mackerel
4 Napa cabbage leaves
2 tsp Salt
2 Scallions
1/2 c Good quality dry white wine
2 Cubes hard bean curd
3 c Chicken stock
1 tbsp Cooked Salad oil
1/2 tsp Ginger root, minced
1/2 tsp Ground white pepper
1/4 tsp Salt

Marinating
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.

Steps
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.