20 Minute Fish Congee

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Rinse the rice and barley to get rid of some of the starch. 2. Drain and transfer to a resealable bag or other freezor safe container. Freeze for at least 8 hours. 3. Cut up Cod into chunks. In a medium bowl, marinate the fish with oyster sauce, white whine, vinegar, and ginger. Use hands to toss the fish. Add egg white and gently mix until the marinade feels slippery and each fish chunk is well coated. 4. Cover the bowl with an over turned plate or saran wrap and transfer to the refrigerator for 15 minutes while starting the Congee. 5. In a large pot bring the water, broth and rice to a boil. Cover leaving lid slightly off , and reduce the heat to medium low. Simmer 10 minutes do not stir. 6. While the Congee cooks, wash and finely chop the romaine lettuce and very thinly julienne the ginger, and green onions. 7. After the 10 minutes, increase the heat to medium high, and stir the Congee continuously for a couple of minutes to thicken. Stir in the lettuce, and bring to a boil to wilt the lettuce. 8. Finally , add the fish pieces, gently stirring to distribute them. Bring to a boil until fish is cooked, and add additional salt or pepper to taste. Serve topped with green onions, and fresh ginger if desired.