The Sliced Fish Congee My Dad's Made 100,000 Times

Ingredients

• 10 oz fish
• 0.5 lb rice
• 6 cup water
• 1 oz ginger
• 2 stalk green onion
• 0.25 oz cilantro
• 1 egg
• 1 tbsp cornstarch
• 0.5 tsp salt
• 0.25 tsp white pepper
• 1 tbsp water
• 1 tbsp oil
• 1 tbsp oil
• 1 tsp salt
• 1 tsp fish sauce

Instructions

1. 1

   Prepare aromatics: Because we’ll be adding the green onions, ginger, and cilantro as a very final garnish without cooking, we’ll want to chop them finely, and use only the milder parts of the green onion.

2. 2

   Prepare fish: Squeeze out any excess water from the fish fillets. They are safer to cut when they’re not as slippery, and drier fillets will better absorb the seasoning.

3. 3

   Wash rice: Wash the rice 3 times, pouring out the starchy water and using clean water each time. The water should run much clearer after the 3rd round.

4. 4

   Cook congee: Add water to a large pot. Use more water if you like a thinner consistency in your congee, but it’s easier to err on the side of slightly less water and dilute it later than it is to add too much water at the beginning and then have to thicken it at the end.

5. 5

   Add ingredients & seasoning: The congee base is complete! This is the time to throw in meats, vegetables, toppings, and garnishes.