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The South Beach Diet
The South Beach diet is a diet invented by Dr. arthur agatston which emphasizes that one should eat "good carbohydrates" instead of "bad carbs" and "good fats" instead of "bad fats"
Agatston invented his dietary regime for people who have heart disease, as a consequence of his analysis of scientific studies completed on other weight loss regimes.
Examples of good foods include, lean cuts of beef, turkey breast, seafood, mozzarella cheese, almonds, lowfat yoghurt and certain vegetables, such as lentils, cauliflower and water chestnuts.

Wined Fish Chunks In Broth

	Category	Fish
	Views	422
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Ingredients And Procedures

2 lb Oily fish, such as mackerel

2 ts Salt

1/2 c Good quality dry white wine

3 c Chicken stock

1/2 ts Ginger root, minced

1/4 ts Salt

4 Napa cabbage leaves

2 Scallions

2 Cubes hard beancurd

1 tb Cooked salad oil

1/2 ts Ground white pepper

Marinating: Have fishmonger clean fish, discard head and fins. Wash fish, cut across fish in 1 1/2" sections. Mix salt and white wine in bowl. Add fish chunks; rub with marinade; cover bowl; refrigerate for 6 hours. After 2 hours, turn fish to mix with marinade.

Preparations: Wash cabbage; slice leaves down middle, then in 2" sections. Rinse beancurd; cut into 1" 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.

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<h1>Wined Fish Chunks In Broth</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 lb Oily fish, such as mackerel <P>2 ts Salt <P>1/2 c Good quality dry white wine <P>3 c Chicken stock <P>1/2 ts Ginger root, minced <P>1/4 ts Salt <P>4 Napa cabbage leaves <P>2 Scallions <P>2 Cubes hard beancurd <P>1 tb Cooked salad oil <P>1/2 ts Ground white pepper <P>Marinating: Have fishmonger clean fish, discard head and fins. Wash fish, cut across fish in 1 1/2" sections. Mix salt and white wine in bowl. Add fish chunks; rub with marinade; cover bowl; refrigerate for 6 hours. After 2 hours, turn fish to mix with marinade. <P>Preparations: Wash cabbage; slice leaves down middle, then in 2" sections. Rinse beancurd; cut into 1" 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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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