Fish and Rice Soup

Cut cooked greenling into 1/2 inch slices. Beat egg white with a pinch of salt. Mix and pepper, cornstarch, minced ginger, green onion, and fish slices and set aside while cooking soup.

Dilute chicken broth with water, bring to a boil, and add rice. Simmer for 30 to 45 minutes.

Add fish mixture and cook, stirring, for 4 to 5 minutes. Stir in soy sauce, sesame oil, and cilantro. Serve hot.