Fish congee with stuff.
Sliced wild cod fillet (sliced diagonally) marinated w/ good Shaohsing wine, a dash of double fermented soy sauce [LKK], generous ground white pepper, some sesame oil [Dragonfly]. Reserved. Long grain rice simmered in water (roughly 1:9 starting ratio), covered, w/ smashed ginger (3-4 inches worth, cut into thick rounds first) for about ¾ - 1 hour till the desired consistency was reached. The fish fillets were added and gently folded in, with a tablespoon of fish sauce [Red Boat] as well, and the heat shut off less than a minute later. Bowled & lightly garnished.
Garnishes & accompaniments (L-R): A type of salty/savory preserved mustard (雪菜王); chopped scallions & plucked coriander leaves; finely sliced scraped ginger; deep-fried crullers (yau char kwai, 油炸鬼 or 油炸粿; a.k.a. youtiau) [Lucky Seasons] re-crisped in the oven before slicing; and, in the bowl, some Tianjin preserved cabbage (天津冬菜)(the brown stuff).
Being additionally garnished & eaten.
