450g the middle part of Grass fish (belly
section)
2 tbsp chopped spring onion
3 tbsp chopped ginger
1 tbsp coriander
1 piece of twisted cruller
1 cup rice
1 pot of broth
37.5g dried sole
Seasoning :
2 tsp salt
1/3 tsp pepper
1/2 tsp cooking wine
1 section of spring onion
2 slices of gingers
Method :
Kill the lively
grass fish and clean it. Slice from the back spine. Remove spine and side
bones, cut the flesh diagonally to thin slices. Marinate with seasoning
for 5 minutes. Soak the rice and boil it with the broth for one hour, this
is congee. Deep-fry the dried sole with oil till golden yellow, crush into
pieces. Stir in the crushed dried sole to the congee. Boil again for 20
minutes, and add the marinated fish pieces. Stir for a while pour in
spring onion into bowl, and add the fried twisted cruller sections,
chopped onion, gingers and corianders. Serve.