FISH CONGEE

Ingredients

The Congee

• 1 1/2 US cup rice (we use Jasmine rice)
• 3 tsp salt, or to taste (reserve 1 tsp to soak into the grains)
• 1 tsp chicken bouillon powder
• 3 tbsp fish sauce
• 5 L / 21 US cups water
• 1 tbsp cooking oil (for soaking into the grains)

The Fish

• 750 g / 1.65 lb fish (we use ling)
• 1 tbsp chicken bouillon powder
• 1 tbsp fish sauce
• 1 tsp pepper
• 1 1/2 tbsp fried garlic (optional)

The Fried Garlic (Optional)

• 1/4 US cup minced garlic
• 3 tbsp cooking oil

Instructions

1. Wash the rice grains and mix it in with salt and oil. Let it rest for 1 hour then pour it into a pot of boiling water.
2. Cook the grains for at least 20 minutes or until it reaches your preferred consistency.Note: Remember to stir the pot’s base every 5 minutes so the rice grains don’t stick to the bottom and burn!
3. While the congee is cooking, heat the cooking oil and brown the garlic over a medium heat until golden, then transfer to a serving dish to cool.
4. Fillet the ling thinly by holding the knife with the blade facing away from you and cutting at an angle.
5. Marinate the sliced fish with fish sauce, chicken bouillon powder, pepper and the fried garlic for a minimum of 10 minutes.
6. Turn the heat on low or completely off, put the fish in to cook using residual or low heat for 5 minutes or until cooked.Note: The low heat will result in silkier fillets.
7. Serve hot with fried garlic, chopped spring onions and ginger!