1/2 lb. fresh fish fillets
1 tbsp. corn starch
1 egg white, lightly beaten
2-1/2 cups clear chicken stock
1 tsp. minced fresh ginger root
1 bunch watercress, washed and trimmed
1 tsp. salt
1/4 tsp. white pepper
1/2 tsp. sesame seed oil
1 tsp. minced scallion
Cut the fish fillets into two-inch slices. Dust with corn starch then coat with egg white and mix.
Pour the stock into a saucepan. Add ginger root and bring to a boil. Add the fish a slice at a time. As soon as all the slices float to the top, add the watercress and seasoning. Reduce the heat and simmer for one minute. Pour into bowls, garnish with scallion and serve.