Soul-Soothing Fish Congee | What The Fish Ep.3

Marinate the Grouper fillet with white pepper, salt, Shaoxing wine, corn starch, and egg white.

In a pot, combine the white rice and water, and bring to a boil.

Add the dried scallops to the pot and reduce to a simmer, cooking until the rice is soft and the congee reaches the desired consistency.

In a separate pan, heat the cooking oil and sauté the sliced spring onion until fragrant.

Add the marinated Grouper fillet to the congee and cook until the fish is cooked through.

Serve the congee hot, garnished with red chilli, coriander, bawang goreng, and roasted sesame oil.

Spice Level:

Dietary