Preparations: Wash cabbage; slice leaves down middle, then in 5 cm sections. Rinse beancurd; cut into 3 cm cubes. Wash, trim and shred scallions, greens and all. Peel and mince ginger. Heat salad oil to point of smoking. Remove from heat; reserve. Cooking: Rinse fish chunks, drain. Heat chicken stock, beancurd, ginger and salt in sauce pan. Reduce heat, cover pan, and simmer for 10 minutes. When you are ready to add fish and cabbage, turn up heat to boil; add fish and cabbage when liquid boils; cover pan. Fish and cabbage are cooked in about 3 to 5 minutes cabbage leaves will be bright lime green. Ladle fish, cabbage and beancurd into warm shallow serving bowl; add soup. Garnish with cooked oil, minced scallion and pepper. Serve.