Fish Porridge aka Congee

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)

For 2 people

Ingredients

• 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

Method

1. Coat the fillets with sesame oil. Further rub salt and ginger on the fish prior to placing it in a rice pot
2. In a rice pot, wash the rice a couple of times before adding 3 cups of water.
3. Add ginger and fillets into the pot
4. 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.
   
5. 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.
   
6. 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.
7. 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.
8. Scoop into a suitable bowl and add the following in order: soy sauce, peanuts, spring onions, shallots and white pepper.
9. Mix and Eat! Nom nom nom.