Snapper & Smoked Fish Congee

Ingredients

To Serve Soy sauce White pepper Method 500 g Steamed jasmine rice 4 L chicken stock 500 g Snappers Fillets 200 g Smoked Mackerels Or hake 20 g Julianne Ginger ¼ cup Cashew Toasted spring onion green tops sliced diagonally and white bits finely chopped 4 Eggs poached until still soft

Description

MethodBring To The Boil The Seasoned Chicken Stock And Add The Already Cooked Jasmin Rice. Simmer For About One Hour; You May Need To Top Up With A Bit Of Water If It Becomes Too Thick. It Should Resemble Porridge. Ten Minutes Before You Serve, Slice The

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MS Found Country:US image description
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