|Sole fillet||1⁄2 Pound|
|Soy sauce||1 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)|
|Thinly sliced scallions||3|
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.