Bird's nest-fish congee
Ingredients
150g soaked bird’s nest cake
450g yellow tail fish
113g long-grain rice
10 cups water
1 tbsp chopped Chinese ham
Chinese parsley
Ingredients for steaming fish:
2 slice ginger
½ tsp salt
1 tsp wine
pinch of pepper
Seasoning:
½ tsp salt
dash of sesame oil
Method:
- Drain bird’s nest. Wash rice. Marinate with dash of oil and pinch of salt for 1 hour.
- Remove scale from yellow tail fish. Wash and wipe dry. Add ingredients for steaming and marinate for 10 minutes. Then steam until cooked (about 6 minutes). Pour away steaming sauce. Remove meat from fish for later use.
- Bring water to boil. Add rice and boil. Then turn to low heat and cook until congee is done. Add bird’s nest. Cook for 5 minutes. Add fish meat and seasoning. Stir well. Decorate with chopped ham and parsley. Serve.