For the fish & marinade:

• 8 oz. (225 g) tilapia or catfish fillet, sliced thinly on the diagonal
• 1/2 tsp cornstarch
• 1 tsp light soy sauce
• 1 tsp shaoxing wine
• 1/4 tsp sesame oil
• 1/4 tsp salt
• 1/8 tsp white pepper

For the soup:

• 2 tbsp (30 ml) 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 (960 ml) good chicken stock
• 1 1/2 cups (360 ml) fresh water
• A handful of cut Napa cabbage
• 1/2 block firm tofu, sliced into 1/2-inch thick slices
• 1/2 tsp sesame oil
• Salt, to taste
• Chopped scallion
• Chopped cilantro