Steamed Congee with Fish and Ginger | Combi Steam Oven Recipes

Ingredients

• 1 (3-inch) piece of ginger (55g)
• 3 cloves of garlic (8g)
• 3 Tbsp of soy sauce, plus additional for serving
• 1 Tbsp of toasted sesame oil, plus additional for drizzling
• of Kosher salt
• 1/2 tsp (1g) of ground white pepper, plus additional for sprinkling
• 1 lb of skinless sea bass, flounder, or cod fillets, cut into 2-inch pieces
• 1 cup (205g) of raw jasmine rice
• 8 cups of good-quality prepared fish stock
• 2 cups of water
• 1/2 cup (40g) of sliced scallions
• 1/2 cup (20g) of coarsely chopped fresh cilantro leaves and soft stems