Fish Congee


1.5 CUPS Dragonfly Thai Jasmine Rice 24

Garnish: Df Fried Onion

Fish Marinade: 2 TB Df Oyster Sauce (l)(glass)

Fish Marinade: 1 TB Df Veggie Soy Sauce

Fish Marinade: 1 TB Df Pure Sesame Oil

Fish Marinade: 1/2 tsp Df White Pepper Powder

Fish Marinade: 1 TB Guangdong Cooking Wine

2 Litres Water

1 centimeter thinly sliced ginger

1 medium big fillet of of cod/ haddock , cut into cubes

pinch salt

some chopped spring onions, to garnish

Garnish: (optional) fried shallot/ginger

Cooking Instructions

Put rice and water in big pot, bring to boil. Put in some salt & sliced ginger. Then, put lid on. Turn the heat low.Check & stir from time to time.

Cook about 1.5–2 hrs.Remember stir & check consistency.If become too thick,add some water.The consistency look for like consistency of pancake batter.

Once it has been cooked under low heat for about 2 hrs with desired consistency achieved,stir in the cod/haddock fillet that has been cut into cubes.

Put the lid back on to let the fish cooked for about 15 minutes.

Serve congee in bowl.Sprinkle spring onions, fried ginger & onions.Adjust seasoning adding soya sauce.Drizzle some sesame oil & few dash white pepper.

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