Fish Congee
From infoforyourlife 9 years agoIngredients
- • 1 cup (250 mL) PC Thai Jasmine Rice, rinsed shopping list
- • 2 slices ginger root (each about the size of a quarter), peeled shopping list
- • 1/2 tsp (2 mL) salt shopping list
- • 1 pkg (240 g) PC Sustainably Sourced Wild Pacific Halibut Skinless Fillets, thawed and drained shopping list
- • 1 cup (250 mL) thinly sliced green beans shopping list
- • 1/4 cup (50 mL) soy sauce shopping list
- • 4 tsp (20 mL) pure sesame oil shopping list
- • 1/2 cup (125 mL) thinly sliced green onions shopping list
- • 1/2 cup (125 mL) dry roasted, lightly seasoned peanuts, roughly chopped shopping list
- • 1/2 cup (125 mL) cilantro leaves shopping list
How to make it
- 1. Bring rice and 10 cups (2.5 L) water to a boil in large saucepan over medium-high heat, stirring occasionally. Stir in ginger and salt. Reduce heat to low, partially cover and simmer for 45 minutes to 1 hour or until rice has broken apart and is the consistency of thin porridge.
- 2. Cut fish into 1/2-inch (1 cm) cubes. Remove ginger from rice mixture; discard. Stir fish and beans into rice; cover and cook for 5 minutes, stirring once or twice, or until fish is cooked through.
- 3. Ladle into 8 soup bowls. Drizzle with soy sauce and sesame oil. Top with green onions, peanuts and cilantro.
- Chef Tom's Tip: For a heartier dish, replace 4 cups (1 L) of the water with one 900 mL carton of chicken broth.
People Who Like This Dish 4
- Ladybug_MrsJ Ottawa, Canada
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