Fish congee

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By

Rosheen Kaul Joanna Hu

Abstract

Source the freshest fish you can find for this dish. With a recipe as simple as this one, the quality of your fish will be glaringly obvious. Ling, cod or grouper, with their clean oceanic flavour, make lovely choices.

My sister used to order this dish from a Cantonese restaurant we would visit in Glen Waverley in Melbourne after Saturday-morning Chinese school. I'd watch her stir in big helpings of chilli oil and soy sauce, transforming the milky-white surface into a very appetising golden-brown, dotted with pools of chilli oil. Her congee ended up being the most perfect combination of silky rice, perfectly cooked white fish, zingy fresh ginger and chilli oil. 

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