Fish Style Congee

Name: Fish Style Congee
Ingredients: 1 cup thai jasmine rice rinsed; 2 slices ginger root each about the size of a quarter, peeled; 1/2 teaspoon salt; 240 grams pacific halibut PC Sustainably Sourced Wild, Skinless Fillets, thawed and drained; 1 cup green beans thinly sliced; 1/4 cup soy sauce; 4 teaspoons sesame oil pure; 1/2 cup sliced green onions thinly; 1/2 cup peanuts dry roasted, lightly seasoned, roughly chopped; 1/2 cup cilantro leaves

10 ingredients

3 steps

Ingredients

1 cup thai jasmine rice rinsed
2 slices ginger root each about the size of a quarter, peeled
1/2 teaspoon salt
240 grams pacific halibut PC Sustainably Sourced Wild, Skinless Fillets, thawed and drained
1 cup green beans thinly sliced
1/4 cup soy sauce
4 teaspoons sesame oil pure
1/2 cup sliced green onions thinly
1/2 cup peanuts dry roasted, lightly seasoned, roughly chopped
1/2 cup cilantro leaves

Directions

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