Ingredients
Congee
200g jasmine rice, washed thoroughly
2 litres fresh fish stock, or 1 fish stock cube diluted into 2 litres of water
salt, to taste
1cm fresh ginger, thinly shredded
600g white fish, cut into large chunks and marinated
2 each spring onions, cut into 3 or 4 large pieces
Fish Marinade
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp sesame oil
1 tbsp shaohsing wine
Garnish
4 tbsp crispy fried shallots
1 each spring onion, thinly shredded
1 tbsp fresh coriander, roughly chopped
Cooking Method
Step 1
In a large saucepan place in the rice and fish stock then bring to the boil. Once boiling, stir the rice well and add a good pinch of salt, ginger and the spring onions. Put the lid on and turn the heat to low.
Step 2
Check the rice every 20 minutes and give it a good stir to prevent the rice from sticking to the pan and after 1 hour 30 minutes – 2 hours the rice should resemble the consistency of porridge. Top the pan up with water if it becomes too thick.
Step 3
Once the rice is cooked, carefully place the fish pieces on top of the rice and cover with the lid again. Cook over a very low heat for 10-15 minutes until the fish is cooked through.
Step 4
Serve the congee in individual bowls and garnish with the crispy fried shallots, thinly shredded spring onion and fresh coriander.
