Wined Fish Chunks in Broth

I love fish recipes no matter how they look or are cooked. This wined fish chunks in broth brings out the best of both the fish itself and the wine. Just can`t forget about the wine. Indeed it a very romantic type of dish but that is least important. Most important thing of any dish is first in my opinion the impression of the texture and the taste. All other factors can be counted afterwards. This wined fish chunks in broth is just the thing which will please you in both texture and taste and a great healthy lunch ideas diet recipe. One can benefit so much just by consuming a tiny portion of fish in his daily or weekly diet schedule. I do not want to go into the details of the health pro and cons of a fish diet. All I want to say is I was happy with this lovely and simple dish therefore I recommend you to give it a try in your otherwise healthy lunch ideas diet or any other meal, and let us know what you think about this wined fish chunks in broth recipe.

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

Directions:

Marinating:

1. Clean Fish, discard head and fins.
2. Wash Fish, cut across Fish in 1 1/2″ sections.
3. Mix salt and white wine in bowl.
4. Add Fish chunks; rub with marinade; cover bowl; refrigerate for6 hours.
5. After 2 hours, turn Fish to mix with marinade.

Preparations:

1. Wash cabbage; slice leaves down middle, then in 2″ sections.
2. Rinse bean-curd; cut into 1″ cubes.
3. Wash, trim and shred scallions, greens and all.
4. Peel and mince ginger.
5. Heat Salad oil to point of smoking.
6. Remove from heat; reserve.

Cooking:

1. Rinse Fish chunks, drain.
2. Heat chicken stock, bean-curd, ginger and salt in Sauce pan.
3. Reduce heat, cover pan, and simmer for 10 minutes.
4. When you are ready to add Fish and cabbage, turn up heat to boil; add Fish and cabbage when liquid boils; cover pan.
5. Fish and cabbage are cooked in about 3 to 5 minutes – cabbage leaves will be bright lime green.
6. Ladle Fish, cabbage and bean-curd into warm shallow serving bowl; add Soup.
7. Garnish with cooked oil, minced scallion and pepper.
8. Serves 4

Enjoy!

Photo by: ilovebutter