Quick-Boiled Fish Slices, Hangzhou Style

9 oz (250 g) fish filet, skinned and boned.
1 oz (25 g) bamboo shoots, sliced
1 tsp salt, or to taste
a few green leaves, washed and cut into halves
1/2 tsp rice wine
1 tsp melted lard or vegetable oil
2 cups (500 ml) fish stock
1/4 tsp MSG

1. Wash the fish and cut into 1/4 inch by 1 inch (3 cm by 2 cm) slices. Add 1/2 tsp of the salt and the rice wine and let marinate.

2. Heat a pot of water to a boil. Add the fish and remove immediately. Drain and place in a bowl. Pour the stock into a wok and heat to boiling. Skim off any foam and add the remaining 1/2 tsp salt the MSG, bamboo shoots and leaves. Return the stock to a boil and pour over the fish. Sprinkle with the lard or oil, and serve.