Instructions: Sliver the fish across the grain. Mix with 1 teaspoon oil, cornstarch, pepper, and salt, and refrigerate for 1 hour.

Bring the stock and ginger to a boil in a medium saucepan. Add the watercress and soy sauce. Season to taste with the salt. Boil for 3 minutes, then reduce heat to low.

Heat the 4 1/2 teaspoons of peanut oil in a skillet at high heat for a minute, then add fish strips, stirring for one minute. Add the wine, the stock mixture, and the sesame oil. Cook for 2 minutes, then ladle into bowls. Discard the ginger as you are ladling.

This Soupe Chinoiserie is delicate and fragrant; serve hot as a first course to 4 people.

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