Sole Food

1 tablespoon chicken broth
1 tablespoon soy sauce
2 tablespoons unsalted butter, cold, cut in half
1 (11 ounce) whole fillet lemon sole (any white-fleshed
    fish, like flounder can be substituted.
3 scallions (green parts only) cut into 2-inch slivers

Heat broth and soy sauce in small heavy saucepan over low heat until hot. Add half the butter and swirl the pan until melted. Add the remaining butter and swirl until blended. Remove from heat and cover pan.

Place round metal cake rack in a large skillet with a tight-fitting lid. Pour just enough water into the skillet to come just under the rack, and heat it to boiling over medium heat. Cut the fillet in half diagonally, and center the pieces on a heatproof plate. Place the plate on the rack, cover the skillet, and steam the fish just until it's opaque at the center - usually about 8 minutes or so.

Remove the plate from the skillet and blot the plate dry with paper towels. Warm up the sauce and stir in the scallions. Spoon the sauce over the fish and serve hot.