Hawaiian Kanpachi Congee

Ingredients

• 1/2 cup white short grain rice
• 4 cups water
• 2 cups low sodium chicken stock
• 1 teaspoon Hondashi powder
• 2-inch square dried konbu seaweed
• 1⁄4 cup Shaoxing wine
• 1-ounce dried shrimp
• 1-ounce dried cuttlefish
• 1-ounce dried scallops (optional)
• 2 tablespoons minced fresh ginger
• 1/4 cup chopped green onion
• 1/4 cup peanut or vegetable oil plus more for sautéing the fish
• 2 tablespoons shoyu
• 1/4 teaspoon rice wine vinegar
• 1/2 teaspoon granulated sugar
• Dash of ground white or black pepper
• 4 drops sesame oil
• 4 (4-ounce) skin-on Hawaiian Kanpachi filets
• Kosher salt