Serves 2

200g fish slices

6 scallops

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.