Rainbow Abundance Congee 七彩有餘粥

Contrary to what most people think, Chinese New Year is a very low key affair at the tummies. No big fanfares, no big banquets and nothing festive, in fact it is often a lot quieter. It is one of those days that make me a little melancholy; missing my family, missing my old friends and just missing my good old childhood. This is something we normally eat on Chinese new year day, a perfectly light and clean tasting dish post excessive feasting and drinking the previous day before! I have decided to give it a rather corny name in Chinese just for this very special day, otherwise it is just fish and vegetables congee :)

P.S A wonderful way to use up leftover rice and bits and pieces of vegetables you have in the fridge.

serves 4
you'll need;
3 cups of leftover rice or 1.5 cups of rice, rinsed
2.5l of chicken stock
2 barramundi fillets or other firm white fish
3 carrots, peeled and diced
1 head of broccoli, cut into small florets, stem cut into little pieces
2 heads of bokchoy, cut sliced finely
5 wood fungus, soaked and sliced

for the garnish;
a knob of ginger, finely shredded
a handful of rice noodles, deep fried
spring onions, chopped
coriander leaves
fried shallots

Vegetables diced and sliced.

Barramundi sliced and marinated with a little sesame oil, white pepper, rice wine, and dash of soy.

Have the garnishes ready.

Cook rice with stock for about an hour or til you get a mushy mess then gradually add in the vegetables.

Finally the fish slices, be careful not to overcook the fish.

Ladle some porridge into a bowl, garnish with toppings. I made a simple chilli, garlic and lime sauce to go with it.