Fish Congee - Wing Yip

Ingredients

• 200g jasmine rice, washed thoroughly
• 2 litres fresh fish stock, or 1 fish stock cube diluted into 2 litres of water
• salt, to taste
• 1cm fresh ginger, thinly shredded
• 600g white fish, cut into large chunks and marinated
• 2 each spring onions, cut into 3 or 4 large pieces
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tbsp sesame oil
• 1 tbsp shaohsing wine
• 4 tbsp crispy fried shallots
• 1 each spring onion, thinly shredded
• 1 tbsp fresh coriander, roughly chopped