Fill your Bellies with a Warm and Satisfying Congee with Crisp Smoked Fish on a rainy afternoon
Fill your Bellies with a Warm and Satisfying Congee with Crisp Smoked Fish on a rainy afternoon
Warm up your cold mornings with Congee with Crisp Smoked Fish. Share this hearty meal with your family and enjoy it with a movie marathon — the perfect weekend bed weather
Congee with Crisp Smoked Fish
Ingredients
1 420 g Sarangani Bay Smoked Milkfish, skin removed and flaked.
1 cup cooking oil
Congee
1 cup rice, washed and drain
8-10 cups chicken broth
1 tbsp sliced ginger
Other toppings
4 eggs, hard cooked, halved
½ cup chopped spring onions
¼ cup crispy fried garlic
Procedure
1. Heat cooking oil in a pan, deep fry flaked milkfish. Cook until crisp. Drain well
2. Cut the milkfish skin into squares. Deep fry skin in hot oil until crisp. Drain well.
3. In a pot, place rice, chicken broth and ginger. Boil until rice is soft.
4. Ladle congee into bowls.
5. Arrange crispy fish flakes, skin, and egg.
6. Sprinkle with spring onions and garlic.
7. Serve hot.
