Fish congee

Serves 4-6

For the congee:
1 cup long grain rice, washed, soaked for 15 minutes, and drained
10 cups water
Salt to taste
200g fish fillet, thinly sliced

For the garnish:
Salt and white pepper to taste
1 cm ginger, finely shredded
2 spring onions, thinly sliced
1 teaspoon sesame oil
1 you tiao, thinly sliced

Method:

1. Put the rice and water into a large covered pot. Bring to a boil, then lower the heat, and simmer with the lid on for about an hour and a half
2. Stir occasionally to prevent the rice from sticking to the bottom of the pot. The congee is done when the grains of rice are soft and broken
3. When you're ready to eat, season the congee with a little salt, add in the sliced fish and cook for 1 minute. Ladle into bowls, top with garnishes and serve hot.

About the contributor

Awakening the Appetite is a cookbook of more than 60 simple Asian recipes put together by eight renowned local chefs. This recipe is by Chef Daniel Tay.