Fish Congee
200g rice, washed and soaked for an hour
2cm ginger, sliced and cut into thin fine strips; extra slices for garnishing
7/8 cups chicken stocks
350g doray fish, cut into 1cm cubes
Salt and pepper to taste
Few drops sesame oil
Chopped spring onions and parsley for garnishing
1. Cook rice with ginger and stock in a pot for about 25 minutes
2. Add fish; stir gently as to not break it. Cook for another 1 minute and turn off the heat
3. Add salt and pepper to taste.
4. Serve with spring onions, parsley, ginger and sesame oil.
