Tuesday, April 12, 2011

Fish Congee

Home sweet home.

Marinate 1 basa fillet. 
sesame oil
white part of scallions, save green for garnish

1 cup of rice.
Soak it in water for 1/2 hour. Break the grains between your palm.

 Stock is optional. Chicken would be hearty. I used 2 cups of fish stock.

Boil broken rice with 2 cups stock, 4 cups water.  Gentle rolling boil, stir often to prevent rice sticking and burning.

After refrigeration, the basa chunks were fragrant and this raw concoction reminded me of sashimi, it was delicious.

When rice is soft, stir in fish. Turn heat off.

Had another basa filet. Salt, pepper, olive oil.

Broil for 5 mins per side.


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