How to make congee twice as fast (魚片粥)

Por Made With Lau · 30 min

Ingredientes

Modo de preparo

1. Finely dice the green parts of the green onions, keeping only the milder part; set aside the white parts.
2. Cut the ginger into thin slices, then into very thin strips.
3. Roughly chop the cilantro, chopping the stems more finely if you like. Set the garnishes aside.
4. Squeeze excess water from the fish fillets.
5. Slice the fish at an angle into pieces about 1/4 to 1/2 inch thick. Push them to one side of the bowl.
6. In a small bowl, combine cornstarch, salt, white pepper and water, stirring until the solids dissolve. Mix gently into the fish.
7. Separate an egg and add only the white to the fish; mix gently with chopsticks.
8. Add oil and mix gently.
9. Wash the rice three times, pouring off the starchy water each time, until the water runs clearer.
10. Bring the water to a boil in a large pot, add the washed rice and stir well. Once it returns to a boil, stop stirring.
11. Add oil, reduce to low heat, cover and cook for 25 minutes.
12. Uncover and whisk vigorously for 1 to 2 minutes to break up the rice. Add more water if too thick.
13. Slowly add the fish, spreading the slices apart so they do not stick. Stir on low heat until cooked through.
14. Add the ginger strips and white pepper, then season with salt and fish sauce and stir well.
15. Turn off the heat, serve in a large bowl or individual portions, and garnish with green onion and cilantro.

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