COMPLIMENTARY RECIPE: CHAO CA FISH CONGEE

“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 and serving it. In Vietnam, Chao (rice porridge) can be served with chicken, duck, pork, salted egg or offal" - Chef Luke Nguyen

SERVES 4-6, AS PART OF A SHARED MEAL

INGREDIENTS

150g (3/4 cup) long-grain rice

1.5 litres (6 cups) chicken stock

300g ling fillets, sliced into bite-sized pieces

1 tablespoon fish sauce

1 tablespoon light soy sauce

1 tablespoon sliced spring onion

1 tablespoon sliced coriander leaves

METHOD

In a large frying pan, dry-roast the rice over low heat until fragrant but not brown. Transfer to a large saucepan, then pour in the chicken stock and bring to the boil. Add the fish pieces to the pan and cook for 2 minutes, then remove the fish with a slotted spoon and set aside.

Reduce the heat to a simmer and cook the rice, stirring regularly, for 25 minutes, then add the fish sauce and soy sauce.

Transfer the congee to a serving bowl, place the fish on top and garnish with the spring onion and coriander, and sprinkle each serving with a pinch of freshly ground black pepper.

Recipe from Luke Nguyen’s The Songs of Sapa. Click here to purchase the book now.


Phuong Nguyen