Fish Congee from The Songs of Sapa by Luke Nguyen
I GREW UP EATING THIS DISH, EITHER FOR BREAKFAST, SUPPER OR WHEN I WAS UNWELL AND NEEDED SOMETHING EASY TO DIGEST. CONGEE IS ENJOYED IN MANY ASIAN COUNTRIES, AND EACH HAS THEIR OWN WAY OF MAKING AN...
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Ingredients
- 1 tablespoon fish sauce
- 300 g (10½ oz) ling fillets, sliced into bite-sized pieces
- 1 1/2 litres (52 fl oz/6 cups) chicken stock
- 150 g (5½ oz/¾ cup) long-grain rice
- 1 tablespoon sliced coriander (cilantro) leaves
- 1 tablespoon sliced spring onion (scallion)
- 1 tablespoon light soy sauce
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