This is a pretty yummy dish for a plain congee. In Malaysia, congee is called the porridge made out form boiling rice with lots of water till the rice is all soft. This takes usually about 2 hours for a big pot of congee. Some people that I know used milk in their porridge to make it smoother and i personally think it didn’t matter that much for me. Stirring constantly helps make the porridge smoother and if there’s too much water, just boil it to it’s less.
For the fish, it’s a vegetarian fish that you can get in blocks from the vegetarian mart.Firstly, for the ginger, I sliced them into very thin strips. Sauteed it till its golden brown and leave it aside once it’s done. Pan fry the fish slices till it is a little bit golden brown on both sides. Once it done, put it on a plate with paper towel to soak up excess oil. To serve: Place the fishes on a clean plate and garnish it with the sauteed golden brown ginger. Pour a little soy sauce over the fishes and it’s all done!
