Gingery Sole and Watercress Soup This Soupe Chinoiserie is delicate and fragrant; serve hot as a first course to 4 people. 1/2 pound sole fillets 1 teaspoon peanut oil 3/4 teaspoon cornstarch 1/4 teaspoon white pepper salt to taste 5 cups fish or chicken stock 2 thin slices of fresh ginger 1/2 pound watercress, stemmed 2 teaspoons soy sauce 4 and 1/2 teaspoons peanut oil 1/8 teaspoon rice or dry white wine 1/4 teaspoon sesame oil 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 and 1/2 teaspoons of peanut oil in a skillet at high heat for 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. http://www.soupsong.com/rfish3.html