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Receta Fish and Ginger Congee
by Hungry Jenny

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

Calificación: 4/5
Avg. 4/5 1 voto
  China Chinese
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 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

Direcciones

  1. Add the water to the rice in a large pan and leave to soak overnight.
  2. Gently bring the rice to the boil (using the same water that you've soaked it in).
  3. 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.
  4. Meanwhile poach the fish in slightly salted water.
  5. In the last 10 minutes, mix in the fish and spring onion into the rice.
  6. Stir in some fresh coriander to serve.