Ingredients :

• ½ lb (225 g) firm white fish fillets, cut in ¾ x ½ inch (2 x 1 cm) slices
• 3 tbsp (45 ml) cornstarch seasoned with salt and pepper
• 6 cups (1.5 L) fish stock
• 2 tbsp (30 ml) light soy sauce
• 1 tbsp (15 ml) ginger wine
• 10 oz (300 g) spinach leaves, cut in ¾ inch (2 cm) pieces
• salt and pepper to taste

Procedure :

1. Toss fish slices in cornstarch to coat.
2. Bring stock to a boil. Add soy sauce, wine and fish pieces. Simmer covered for 6 minutes. Add spinach, cook uncovered until bright green, 1-2 minutes. Adjust seasoning and serve.

Makes 6 servings.