Fish • 4oz. salmon • 1/2 teaspoon rice wine • Dashes of salt • 1 green onions , coarsely chopped • Dashes of ginger powder • Slurry • 1 tablespoons cornstarch • 1/4 cup water Soup • 1 teaspoon peanut oil • Dashes of ginger powder • 1 green onion whites, thinly sliced • 2 cups chicken broth • 1 teaspoon rice wine • 2 teaspoons light soy sauce • 1/8 teaspoon salt • 2 shiitake mushrooms fresh or dried • ¼ cup firm tofu, diced • 1/8 cup sliced bamboo shoots, cut into 2” (5 cm)-long strips • 1 eggs, beaten • 1/2 teaspoons rice vinegar • Dashes of white pepper INSTRUCTIONS 1. If using dried shiitake mushrooms, add the mushrooms to a small bowl with 1/4 cup warm water. Rehydrate for 20 minutes or until the mushrooms turn tender throughout. Gently squeeze out the excess water then slice the mushrooms. Reserve the soaking liquid. 2. Add 2” (5 cm) water to a steamer and heat over medium-high heat to bring it to a full boil. 3. Meanwhile, add the fish fillet to a shallow heatproof bowl. Pour the rice wine over the fish and sprinkle it with salt. Spread the ginger powder and green onions over the fish. 4. Once the steam comes out from the steamer, steam the fish over medium-high heat for 4 to 6 minutes (depending on the weight of the fish), or until you can easily flake the fish with a fork. 5. Once done cooking, remove the steaming rack and let cool briefly. Then remove and discard the ginger and onions. If using a skin-on fish, peel off and discard the skin. Then flake the fish using two forks. 6. Combine the slurry ingredients in a small bowl and stir to mix well. 7. To make the soup, heat the oil in a medium-sized pot or Dutch oven over medium heat until hot. Add the green onions (under “soup”). Stir and cook until fragrant, 30 seconds or so. 8. Add the chicken stock, Shaoxing wine, light soy sauce, ginger powder, and salt. Add the reserved mushroom soaking water (Optional). Cook until the broth comes to a boil. 9. Reduce the heat to a simmer. Add the mushrooms, Spam, and bamboo shoots. 10. Stir the slurry again to fully dissolve the cornstarch, swirl it into the soup, and stir immediately to mix well. 11. Turn to medium heat and bring the soup back to a low boil. Cook until the soup thickens enough to lightly coat the back of a spoon (the soup will thicken a bit more once cooled). 12. Add back the flaked cooked fish. 13. Turn the heat off and immediately drizzle the beaten eggs over the soup using a pair of chopsticks or a fork held against the bowl to form a stream. Let sit for 20 seconds to let the eggs cook. Then gently stir the eggs into the soup to form ribbons. 14. Combine the vinegar and white pepper in a small bowl. Stir until the white pepper is fully distributed. Pour it into the soup and stir to mix well.