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| 26/6/1998 |
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Yacht Congee or Hong Kong Boat Congee Recipe by Amy Beh
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Ingredients
150g rice, washed and soaked
30g glutinous rice, washed and soaked for one hour
5 cups water
(A):
25g cuttlefish, scalded
100g jelly fish, scalded
200g garoupa fillet, cut into thin slices and marinated with sesame oil, salt and pepper
Garnishing:
3 tbsp young ginger shreds
2 pieces yau char kwai, cut into bite-size pieces and lightly deep-fried to make crispy
Method
Season both types of rice with one teaspoon of salt and one tablespoon of oil after washing.
Boil water, then add in the rice and cook over medium flame until the rice turns into porridge. Add ingredients (A) and stir to cook the fish. Add salt, soya sauce and sesame oil.
Place the shredded young ginger strips on the base of individual bowls. Add a dash of sesame oil. Dish out porridge into the bowls and garnish with yau char kwai. Serve immediately.
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