Wined Fish Chunks In Broth recipe

Features for "Wined Fish Chunks In Broth"

Served as starter. Non-vegetarian dish.

Ingredients for "Wined Fish Chunks In Broth"   (Click here for measurement conversion)

2 lb Oily Fish, such as mackerel
2 teaspoon Salt
1/2 cup Good quality dry white Wine
3 cup Chicken stock
1/2 teaspoon Ginger root, minced
1/4 teaspoon Salt
4 Napa Cabbage Leaves
2 Scallions
2 Cubes hard Bean-curd
1 Tablespoon Cooked Salad Oil
1/2 teaspoon ground white Pepper

Method for "Wined Fish Chunks In Broth"

Marinating:- Have fishmonger clean fish, discard head and fins. Wash fish, cut across fish in 1 1/2 inch 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 inch sections. Rinse bean-curd; cut into 1 inch 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, 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.

Comments

Serves: 4

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