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
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp sesame oil
1 tbsp shaohsing wine
4 tbsp crispy fried shallots
1 each spring onion, thinly shredded
1 tbsp fresh coriander, roughly chopped
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.
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.
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.
Serve the congee in individual bowls and garnish with the crispy fried shallots, thinly shredded spring onion and fresh coriander.