Sashimi Fish Congee
by Scarlett WH
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Glutinous rice and rice are mixed according to 2:1;
2. After washing the rice, add a little salt and olive oil and mix well;
3. Add appropriate amount of salt, starch, cooking wine and pepper to the fish fillets, mix well and marinate;
4. Bring the water in the pot to a boil, put the prepared rice in it to cook;
5. Bring to a boil on high heat, turn to low heat, and simmer until thick;
6. Put in the marinated fish fillets one by one and cook;
7. Add salt and white pepper to taste at the same time;
8. After the fillet turns white, turn off the heat and put in the coriander;
9. So the delicious and creamy "Fish Porridge" is ready, so I'll have a bowl.
Tips:1. Mix glutinous rice and rice in a ratio of 2:1, clean and add some oil and salt, so that the cooked porridge tastes better; when cooking the porridge, boil the water and put it in, then turn it to a low heat. , Boil slowly;
2. Add salt, cooking wine and ginger to marinate the fish fillets in advance. After the porridge is cooked, put them in one by one, and turn off the heat when the fish fillets change color;
3. The greens you add are random, coriander, cabbage, etc. taste good, with more layers of taste, and can add some color.
