Fish congee
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Fish congee
Ingredients:
Serves 4-6
For the congee:
1 cup long grain rice, washed, soaked for 15 minutes, and drained
10 cups water
Salt to taste
200g fish fillet, thinly sliced
For the garnish:
Salt and white pepper to taste
1 cm ginger, finely shredded
2 spring onions, thinly sliced
1 teaspoon sesame oil
1 you tiao, thinly sliced
Method:
- Put the rice and water into a large covered pot. Bring to a boil, then lower the heat, and simmer with the lid on for about an hour and a half
- Stir occasionally to prevent the rice from sticking to the bottom of the pot. The congee is done when the grains of rice are soft and broken
- When you're ready to eat, season the congee with a little salt, add in the sliced fish and cook for 1 minute. Ladle into bowls, top with garnishes and serve hot.
About the contributor
Awakening the Appetite is a cookbook of more than 60 simple Asian recipes put together by eight renowned local chefs. This recipe is by Chef Daniel Tay.
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