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Fish and Ginger Congee
I like my congee quite thick so the ratio of water to rice for me is only (!) 8:1, so about 2 litres of water for 200g rice. This makes about 4 bowls (though I ate this myself in the space of two days!) It's best to leave the rice to soak overnight in the water so that you can cut down a bit on your cooking time the next day :-) If you want it to be a bit thinner, just add an extra 500ml and see how you get on. http://hungryjenny.blogspot.com/2010/12/doing-congee-dance-for-winter.html Ingredients
- 200g rice, uncooked, washed rice
- 2 litres water
- 200g white fish, chopped
- 2 small spring onions, chopped
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 tsp grated ginger
- Handful of coriander, roughly torn
- Some salt and pepper
Directions
- Add the water to the rice in a large pan and leave to soak overnight.
- Gently bring the rice to the boil (using the same water that you've soaked it in).
- Turn down the rice, mix in the soy sauce, sesame oil and ginger, and leave to simmer for 1-1.5 hours until it thickens, strring occasionally. Season to taste.
- Meanwhile poach the fish in slightly salted water.
- In the last 10 minutes, mix in the fish and spring onion into the rice.
- Stir in some fresh coriander to serve.
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%208:1,%20so%20about%202%20litres%20of%20water%20for%20200g%20rice.%20This%20makes%20about%204%20bowls%20(though%20I%20ate%20this%20myself%20in%20the%20space%20of%20two%20days!)%0D%0A%0D%0AIt's%20best%20to%20leave%20the%20rice%20to%20soak%20overnight%20in%20the%20water%20so%20that%20you%20can%20cut%20down%20a%20bit%20on%20your%20cooking%20time%20the%20next%20day%20:-)%0D%0A%0D%0AIf%20you%20want%20it%20to%20be%20a%20bit%20thinner,%20just%20add%20an%20extra%20500ml%20and%20see%20how%20you%20get%20on.%0D%0A%0D%0Ahttp://hungryjenny.blogspot.com/2010/12/doing-congee-dance-for-winter.html){kind=small}
