Add all marinade ingredients with fish and let sit overnight, in refrigerator.CCP hold cold below 41 ℉.
Broth
Divide water, broth, oil, granulated garlic, scallions and fish sauce between (2) 6-inch deep hotel pans.
Cover and place in 350 ℉ oven for 1 hour. Broth should be hot and scallions should be cooked.
Remove from oven and add fish, mushrooms, carrots, and onions. Return to over and simmer for another 20 minutes.
Remove from oven once the vegetables and fish are cooked. Hold hot for service.CCP hold hot for service, above 135 ℉.
Rice
Add rice and water to a 4-inch steam table pan. Steam for 20 minutes or until rice is cooked. Hold hot for service.CCP: Hold hot for service, above 135 ℉.
To Serve
For service, add ½ cup of rice to a 12-16 ounce disposable soup bowl. Using a ladle, top rice with 10 ounces of broth and fish.