After being back for a few days with the cold kicking in, I was craving for something soupy but yet filling and comforting. Not only that, of course with this weather, one would just want to crawl into bed and 'hibernate'. Hence I find that the best way to keep alert and 'awake' through this 'challengin' and dull weather is to go for brain food - FISH.
Behold here is my simple version of cooking up a fish congee or fish porridge. It is super easy, and very very quick (Does help abit when there is plentiful of chinese ingredients in the pantry unused)
- 2 fish fillet of your preference (I used Haddock)
- 2 tbsp sesame oil
- 1 tsp salt
- 1 1/2 cup rice
- 3 cups water
- 1/4 cup chopped ginger
- 1/2 cup spring onions chopped
- 1/2 dried shallots
- 3 tbsp roasted ground peanuts
- Soy Sauce to taste
- White pepper powder to taste
- Coat the fillets with sesame oil. Further rub salt and ginger on the fish prior to placing it in a rice pot
- In a rice pot, wash the rice a couple of times before adding 3 cups of water.
- Add ginger and fillets into the pot
- Let the rice cooker cook. If you don't have a rice cooker, a normal pot is also possible. Place the pot on the stove and place the power on high, bring it to a boil and let it simmer.
- While simmering, stir the rice in the pot so that the rice does not stick on the bottom of the pot and burn. Do this every 2 minutes. This process is also used if you're using the rice cooker.
- Keep stirring until the rice doubles its size and expands until soft and 'mashed' in a way that you do not require much effort to press each rice with your fingers.
- Add water if necessary if the mixture gets dry. At this time, the fish meat would be soft and will easily be mixed as you stir.
- Scoop into a suitable bowl and add the following in order: soy sauce, peanuts, spring onions, shallots and white pepper.
- Mix and Eat! Nom nom nom.