Fish Style Congee

1. 1

   1. Bring rice and 10 cups (2.5 L) water to a boil in large saucepan over medium-high heat, stirring occasionally. Stir in ginger and salt. Reduce heat to low, partially cover and simmer for 45 minutes to 1 hour or until rice has broken apart and is the consistency of thin porridge.

2. 2

   2. Cut fish into 1/2-inch (1 cm) cubes. Remove ginger from rice mixture; discard. Stir fish and beans into rice; cover and cook for 5 minutes, stirring once or twice, or until fish is cooked through.

3. 3

   3. Ladle into 8 soup bowls. Drizzle with soy sauce and sesame oil. Top with green onions, peanuts and cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.