Fish Congee
Ingredients
- 200 gWhite rice (rinsed and drained)
- 600 gAtlantic cod (thinly sliced)
- 2 LMineral water
- 3 tbspfish sauce
- 4 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced)
- 1 pcFresh cilantro (chopped)
- 1 tspGinger ground
- 2 tbspPeanut oil
- 1 pinchBlack pepper ground
- 1 pcCitrus aurantiifolia (Christm.) Swingle. (cut into wedges)
- 30 gFresh ginger (peeled and thinly sliced)
- 4 pcYoutiao (fried dough sticks) (cut into pieces)
Method
Rice slow-cooked until it breaks down into a creamy texture. The fish fillets are gently poached, leaving the flesh pearly and melting in your mouth.
- 1
In a dry saucepan, heat the white rice until the grains become opaque and release a toasted nutty aroma.
- 2
Pour in the mineral water, ground ginger, and fresh ginger. Bring to a rolling boil, then immediately lower the heat to maintain a gentle simmer.
- 3
Simmer uncovered. The rice should swell and the liquid thicken until it coats the spoon. Stir occasionally to prevent sticking.
- 4
Cut the cod into thin strips. Submerge them in the boiling soup. The flesh is ready when it flakes easily with a fork.
- 5
Off the heat, pour in the fish sauce. Add the green onions, chopped cilantro, and a squeeze of lime juice. Serve immediately with the quay for a crispy contrast.
Frequently asked questions
How do you get this dish right?
- For more flavor, toast the rice until it is golden brown before adding liquid.
- Do not stir the fish too much once it's in the soup to avoid breaking the fillets.
How long does this dish keep?
Keeps for 2 days in the fridge. Loosen with a little water when reheating as the rice continues to absorb the broth.
