Nutritious Fish Congee
This is a healthy and tasty congee that can be easily made in the rice cooker or on the stove-top with sliced fresh fish and topped with some crispy chopped garlic and garlic oil. I usually choose to make this for lunch on busy afternoons - I will prepare the porridge in the rice cooker on the day itself and marinate the fish slices the night before. It is really easy to make and with the right amount of seasoning, tastes exactly like the congee that is served in Chinese restaurants.
Depending on your preferences, this porridge can be made thick or thin and that is dependant on the amount of water used to cook the rice -- use 6 to 8 cups of water per 1 cup of rice for a thicker congee and 8-10 cups of water per cup of rice for thinner and more diluted porridge. As for the type of fish to use, I use Threadfin but you can also get some sea bream fillet or snapper fillet. If you choose to cook the porridge over the stove-top, take note to leave it uncovered and check on it every 10 minutes or so, adding additional water if the mixture dries up.
This is generally a very straightforward and simple dish to make, and is great to have when you are ill; this is especially so when you have a bad cold and your taste-buds lose all sensation, or when you have a sore throat because porridge and soft fish slices make it very easy to ingest to fill up your tummy. Whip up some fried garlic and garlic oil, chop up some green onions, sprinkle these on top of the porridge to complete the meal!
Read more on the nutritional benefits of congee: