Use saltwater fish for this recipe.

Ingredients

150g saltwater fish fillet (garoupa, red snapper, threadfin or seabass)
2 slices of ginger
2 dried scallops (conpoys)
1 litre chicken stock
1 stem of gai lan
75g enoki mushrooms
200g soft tofu

Seasoning

1 1/2 tsp salt
1/4 tsp white pepper
1/2 tbsp cooking oil
1 tsp chinese rice wine
2 tbsp cornstarch mixture
1 egg white, lightly beaten

Garnish

1 stalk spring onion, chopped

Directions

1. Soak and soften the dried scallops
2. Shred and drain it
3. Marinate the fish with some salt and pepper
4. Slice the kale stems into thin slices
5. Heat the cooking oil in a big soup pot
6. Stir fry the ginger and scallops
7. Add the chicken stock and bring to a boil
8. Add the kale stems, mushrooms, bean curd and salt to taste
9. Add the wine and simmer for 3-5 minutes
10. Add the cornstarch mixture to thicken the soup
11. Stir in the egg white
12. Garnish with chopped spring onion and serve