Ingredients

The following ingredients have 4 Servings
  • 1.6 litres chicken stock
  • 250g jasmine rice
  • 2 tbsp ginger, grated
  • 680g rockling fillet
  • 1 large red chilli, thinly sliced
  • 6 spring onions, thinly sliced
  • 3 tbsp light soy sauce
  • 2 tbsp fish sauce
  • 1 tbsp sesame oil
  • 1/2 cup fried shallots

Instruction

  • <p>Put stock, rice and ginger into a medium-size pressure-cooker, close tightly. Place on medium heat and bring cooker to high pressure. Reduce heat to low and cook under pressure for 13 minutes.</p> <p>Turn heat off, release pressure. Once it stops hissing, open lid and place on low heat. (If using the stove: increase stock to 2 litres, place same ingredients in a large pot and simmer on a low heat for 90 minutes, stir occasionally.)</p> <p>Add fish. Allow to poach gently in the rice for 5 minutes until cooked.</p> <p>Spoon two ladles of fish congee into six bowls. Sprinkle chilli and spring onions generously over each, and drizzle with soy, fish sauce and sesame oil. Finish with a generous amount of fried shallots.</p>