The unique character of this dish is the marriage of firm textured oily fish with a good quality of wine. We suggest you also use white rice wine, such as sake. Don't stint on the quality of the wine; flavor is important. This dish is an entree, not a soup course, so the amount of broth is less than you would expect for a soup.

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 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; 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.