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Salt fish congee
This fusion between Chinese and Jamaican cuisine features beautifully cooked rice with flavourful salt fish and scallops. It's a great way to add some seafood to your holiday feast!
Ingredients
- 2 lb smoked salt fish (soaked and washed from salt)
- 3 dried scallops (washed and soaked for a few hours)
- 1/4 cup vegetable oil
- 30 grams ginger finely minced
- 20 grams garlic finely minced
- 2 cups rice (jasmine or basmati) washed and soaked in water for 30 minutes
- 5 litres water
- Fresh thyme
- Salt
Directions
- In a large heavy bottom pot, add oil at a medium heat and cook garlic and ginger for one minute.
- Add dried scallops and cook for an additional minute.
- Strain the rice and add it into the pot, stir well.
- Add water.
- Bring it to a boil.
- Add smoked fish and reduce the heat to low temperature.
- Add a few sprigs of thyme
- Allow it cook for a minimum of an hour, occasionally stir so the rice does not get stacked at the bottom of the pot.
- Taste for seasonings.
- Enjoy congee with, pepper sauce and Johnny cakes
