Monday, May 28, 2007

“Fish” Congee

Congee from the sea, in this recipe I made use of mock fish – vegetarian fish slice. To increase the flavour from the sea, dried kelps in knot can be used to boil the congee. Top with some finely shredded or small pieces of roasted nori. Don’t forget the pepper!

Preparation: 5 mins, Cooking time: 30 mins, plus 30 mins standing time

Ingredients (serves 2)
° 100g rice, washed and drained
° 1.2 litres water
° 6 thin slices ginger, finely shredded
° 2 (50g) vegetarian fish slices, diced
° salt, to taste
° light soy sauce, to taste
° sesame oil, to taste
° pepper, to taste
° a small handful fresh coriander leaves, for garnish

1. Put the rice and water in a claypot or pot. Let it stands for 1 hour or more, if desired.
2. Bring the congee to a boil for 15 minutes. Turn off the heat, cover with a lid and leave it to stands for 30 minutes or more. Throw in the vegetarian fish and re-boil the congee for few minutes prior to serving. To thicken the congee, mix 1-2 tablespoons of glutinous rice flour with 4 tablespoons of water and stir into the congee, if desired. Season with salt, light soy sauce, sesame oil and pepper.
3. Ladle the congee into individual serving bowls, garnish with corianders leaves and serve hot.

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