Fish Congee - cooking recipe

Ingredients

1 cup pc thai jasmine rice, rinsed
2 slices gingerroot, peeled (each about the size of a quarter)
1/2 teaspoon salt
1 (240 g) package pc sustainably sourced wild pacific halibut skinless fillets
1 cup thinly sliced green beans
1/4 cup soy sauce
4 teaspoons pure sesame oil
1/2 cup thinly sliced green onion
1/2 cup dry roasted lightly seasoned peanuts
1/2 cup cilantro leaf

Preparation

Bring rice and 10 cups (2.5 L) water to a boil in large saucepan over medium-high heat, stirring occasionally. Stir in ginger and salt. Reduce heat to low, partially cover and simmer for 45 minutes to 1 hour or until rice has broken apart and is the consistency of thin porridge.
Cut fish into 1/2-inch (1 cm) cubes. Remove ginger from rice mixture; discard. Stir fish and beans into rice; cover and cook for 5 minutes, stirring once or twice, or until fish is cooked through.
Ladle into 8 soup bowls. Drizzle with soy sauce and sesame oil. Top with green onions, peanuts and cilantro.
Chef Tom's Tip: For a heartier dish, replace 4 cups (1 L) of the water with one 900 mL carton of chicken broth.