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Fish Soup

Flavors.of.Asia's picture
Ingredients
  Sole fillet 1⁄2 Pound
  Soy sauce 1 Tablespoon
  Sherry 1 Tablespoon
  Oil 2 Tablespoon
  Chicken broth 6 Cup (96 tbs)
  Raw rice 3 Tablespoon
  Diced celery 1⁄2 Cup (8 tbs)
  Diced onions 1⁄2 Cup (8 tbs)
  Diced carrots 1⁄2 Cup (8 tbs)
  Pepper 1⁄4 Teaspoon
  Thinly sliced scallions 3
Directions

Cut the fish in inch-long narrow slices.
Mix with the soy sauce, sherry, and oil.
Refrigerate until needed.
Bring the broth to a boil; stir in the rice.
Cover and cook over low heat 45 minutes.
Add the celery, onions, carrots, and pepper.
Cover and cook 5 minutes.
Stir in the fish mixture; cover and cook 10 minutes.
Serve sprinkled with the scallions.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Interest: 
Everyday, Healthy
Servings: 
6

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