Cantonese congee with cod, ginger and spring onion

Ingredients

For 1 serving

• Jasmine rice45 g
• Fish stock500 ml
• Cod120 g
• Ginger8 g
• Spring onions1
• Soy sauce1 teaspoon
• Sesame oil1 teaspoon
• White pepperto taste

Contains: gluten, soy, fish, sesame, celery,

Method

1. Peel the ginger with the edge of a teaspoon and cut it into thin matchsticks; set half aside for serving.
2. Rinse the jasmine rice in a sieve under cold water until it runs almost clear.
3. Put the rice in a pan with the fish stock and half the ginger, bring to the boil over medium heat, then turn to low and cook for 35 minutes with the lid ajar, stirring often so it doesn't catch, until the grains break down into a silky cream; if it gets too thick, add a splash of hot water.
4. Meanwhile remove any bones from the cod, pat it dry and cut it into slices about 1 cm thick; thinly slice the spring onion.
5. For the last 4 minutes lay the cod in the congee and let it cook over low heat without stirring too much, until white and opaque.
6. Pour into a bowl and finish with the spring onion, the remaining ginger, the soy sauce, the sesame oil and a grind of white pepper.