200g fish slices
A dash of pepper
2 tsp light soya sauce
1 tsp sesame oil
1 cup rice, washed
8 cups water
6 dried scallops, soaked for 1 hour
A pinch of salt
A small knob of ginger, peeled and julienned
1 stalk spring onions, sliced diagonally
2 tbsp fried shallots
1 Marinate the fish and scallops with pepper, light soya sauce and sesame oil for 10min.
2 Place the rice and water in a pot and bring them to the boil over high heat. Add the dried scallops and salt.
3 Simmer for 20min over low heat.
4 Add the marinated fish and scallops and cook for 3min.
5 Transfer the congee into 2 bowls and top with ginger, spring onions, and shallots.
This article was originally published in Simply Her July 2013.