1 cup rice
8 cups water
ginger, thinly sliced
1 fillet cod, haddock, monkfish or other firm-fleshed white fish, cut into 1″ medium cubes
pinch of salt
slivered scallions, for garnish
fried shallots, for garnish
roasted peanuts, for garnish
gomashio, for garnish
minced cilantro, for garnish
nam yu (fermented tofu), for garnish
For the fish marinade:
1 t. oyster sauce
1 T. mushrooom soy or light soy sauce
1 T. sesame oil
pinch of white pepper
1 T. rice wine
Combine the oyster sauce, soy sauce, sesame oil, white pepper and rice wine. Pour over fish cubes and set aside. Marinate for one to two hours.
Meanwhile, prepare congee. Combine rice and water. Bring to a boil. Add salt and sliced ginger. Turn heat to the lowest possible setting and cover. Cook for 1 1/2 to 2 hours. Remember to stir and check the consistency. If it becomes too thick, add some more water. The congee is done when it reaches the consistency of pancake batter.
Once you have achieved the desired consistency, add fish to the pot. Cook for 15 to 20 minutes, covered.
Serve congee in bowls, passing garnishes at the table.