Fish Congee

Cooking congee in the rice cooker frees you up for other chores, making this the perfect breakfast option for those busy mornings. 

Serves 2 to 3
Prep Time 10 minutes,
      plus marinating time
Cooking Time 20 minutes 

Ingredients:

For the marinade  

1/2 tablespoon oyster sauce

1/2 tablespoon soy sauce

1/2 tablespoon sesame oil

1/2 tablespoon Chinese rice wine

white pepper, to taste

300 grams white fish fillet, sliced into 2-inch pieces
3/4 cup jasmine rice, washed
1/4 cup glutinous rice (malagkit), washed
4 cups water 
      (vegetable or chicken stock can also be used)
1 (1/2-cm) piece ginger, grated
salt, to taste

chopped green onions, fried wanton strips, 

      fried sliced shallots, and ginger strips, for topping

soy sauce, sesame oil, and white pepper, to taste

Instructions:

1  Make the marinade: mix together all ingredients in a medium-sized bowl.

2  Add fish and marinate for 10 minutes.

3  Place rice, water or stock, ginger, and salt in the rice cooker. Set to cook. Stir it once or twice.

4  After 10 minutes, add fish fillets. Let it cook until the rice cooker switches to the warm setting.

5  Divide congee among bowls. Sprinkle green onions, fried wonton strips, fried shallots, and ginger strips on top. Adjust seasoning by adding soy sauce, sesame oil, and white pepper.