For the fish & marinade:

• 8 oz. tilapia or catfish fillet, sliced thinly on the diagonal
• ½ teaspoon cornstarch
• 1 teaspoon light soy sauce
• 1 teaspoon shaoxing wine
• ¼ teaspoon sesame oil
• ¼ teaspoon salt
• 1/8 teaspoon white pepper

For the soup:

• 2 tablespoons oil
• 1–2 thinly sliced ginger
• A handful of sliced fresh shiitake mushrooms (reconstituted dried shiitakes are also fine)
• 6 dried red chilies (optional, but they certainly add some nice heat)
• A handful of soybean sprouts (mung bean sprouts will also work)
• 4 cups good chicken stock
• 1 1/2 cups fresh water
• A handful of cut Napa cabbage
• ½ block firm tofu, sliced into 1/2-inch thick slices
• ½ teaspoon sesame oil
• Salt, to taste
• Chopped scallion
• Chopped cilantro