Ingredients:
For fish ball congee
- 1 piece fresh water fish fillet, about 1 lb (500 g);
- 1 small piece Chinese dry tangerine peel, soak and scrating the rind;
- 1 tablespoon black moss/dry seaweed;
- 3/4 teaspoon cornstarch;
- 1 piece ginger, peel and finely julienne, about 1 1/2 tablespoons;
- 1 tablespoon thinly sliced scallion;
- 1 cup roughly sliced lettuce;
Sea salt.
For congee base
- 1/2 cup rice;
- 1 cup (240 ml) water;
- 1/4 teaspoon sea salt;
- 1/2 teaspoon vegetable oil;
- 1 piece ginger, about 1 - 2 oz (30 - 60 g), peel, pound and roughly chop;
- 2 cups (480 ml) water.
Recipe:
Serving for 4
For congee base
- Soak rice in 1 cup water with 1/4 teaspoon of sea salt and 1/2 teaspoon vegetable oil for 2 hours, better overnight;
- Add rice and chopped ginger to 2 cups of water in a large stock pot over medium high heat;
- Turn to simmer when it comes to a boil;
- Cook until rice break apart to congee;
- Set aside.
For fish ball congee
- Take off fish skin by separating the skin about an inch;
- Grab the skin and pull;
- At the same time push the knife toward the skin;
- The whole skin will comes off;
- Cut to smaller pieces and mince with dry tangerine peel;
- Add cornstarch to help form fish balls;
- Throw the fish into the bowl a couples of time will help too;
- Squeeze water from black moss and cut to smaller pieces;
- Mix to minced fish;
- Transfer congee to the clay pot;
- Add julienne ginger and sea salt;
- Form fish balls and slowly add to congee when it comes to a boil;
- Push them down, give them a chance to cook;
- Fold in lettuce slowly;
- It is done when fish balls turn white;
- Top with scallion, serve hot.