Ingredients

2 medium texture fish fillets

4 quarts of water

1 cup uncooked rice

1 teaspoon oil

1 teaspoon ginger (sliced)

1 green onion (finely chopped)

1/2 iceburg lettuce (sliced)

2 teaspoon cilantro (finely chopped)

peanuts optional

Preparation

  1. Wash and rinse the rice and then add oil and salt to it and then set it aside.

  2. Boil the water in a large pot and then add the rice mixtured from step one into the pot. Stir it once and then cover the pot slightly. Reduce the heat to medium - low and cook for two hours.

  3. Slice the raw fish fillet up and set it aside keeping it cool.

  4. After the congee gets to a thick consistency about two hours, remove the pot from the heat and the add the raw sliced fish and remaining ingredients to the pot. Stir once. Serve with peanuts