Monday, July 22, 2013
Congee or rice porridge is a simple comfort as it best, and traditionally served as breakfast throughout Asia with some side dish. For this recipe, I have flavored the rice porridge with fresh red snapper fillet, ginger, soy sauce, and sesame oil. To complete the congee, top it with some freshly chop scallions and coriander.
½ Cup of Long-Grain or Jasmine Rice
6 to 7 Cups of Water or Chicken/Vegetable Broth
300 g Fish Fillet (I used Red Snapper), sliced
1 Tbsp Light Soy Sauce
2 tsp Chinese Rice Wine
1 Tbsp Sesame Oil
1 Tbsp Finely Sliced Ginger
2 Stalk Scallions, chopped
3 Tbsp Chopped Coriander
Freshly Ground White Pepper
Sea salt to taste
Boil the rice with water in the rice cooker according to the manufacturer’s instructions.
When the congee is cooked. Transfer it into a large pot. Bring it to a boil and mix in the ginger, fish slices, and season with light soy sauce, rice wine, sesame oil, pepper and sea salt. If the congee is too thick, adjust with additional water or chicken broth. Once the fish is cooked, switch off the heat, and serve the congee warm with scallions and coriander.