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Chinese fish congee

  • 300g medium grain rice, rinsed well
  • 3L water
  • 150g white fish fillets, cut into small chunks
  • 2 teaspoons chicken stock granules
  • 1/2 teaspoon ground black pepper
  • 20g spring onions, sliced
  • 20g fresh root ginger, slivered
  • 10g chopped parsley
  • 1/2 teaspoon salt, or to taste
  • Place rice in a saucepan with the water. Cook over high heat 10 minutes, then turn heat to medium lower and simmer 30 more minutes.
  • In a bowl, combine the fish, chicken stock granules, pepper, spring onions and ginger; set aside and let marinate 15 minutes.
  • Stir the fish into the porridge. Simmer gently for 20 minutes. Add parsley and salt to taste and serve.