How to make congee with trout
150 grams uncooked rice for approx 400 grams cooked rice
1.5 litres good quality or homemade chicken stock or pork/ fish stock
40 grams ginger, peeled, finely chopped
1 teaspoon rock sugar (optional)
400 grams cabbage, sliced into 1 centimeter stripes
Handful of frozen peas
1 courgette, quartered and sliced into 1 centimeter cubes
5 tablespoons good quality premium fish sauce
400 grams trout fillet
20 grams dill (approx 20 stems) with stalks, sliced to 0.5 centimeters
White and black pepper to season
Coriander to garnish (optional)
Add cooked rice to a pot of hot chicken stock with ginger (and rock sugar if using). Cook for 15 minutes on a medium boil with a lid on.
The rice grains will have soften and expand. Season with good quality premium fish sauce and a good pinch of white pepper.
Then mix in the strips of cabbage, peas and courgettes and the trout to the congee and cook for a further 5 minutes. Turn off the heat and stir in the chopped dill.
Season with black pepper and serve warm with an extra garnishing of dill and/or coriander.