Fish Congee

1 cup of rice (boiled till thick)

1 cup fresh seabass (boneless & sliced)
1 inch of ginger (sliced & grated)
1 onion (pounded)
2 garlic (pounded)
1 sprig celery (slice thinly)
1 sprig spring onion (slice thinly)
fried shallots
salt, white pepper to taste

light soy sauce
2 cup water
2 boiled century eggs (cut into 4 wedges)

Method:

1. Heat in medium fire. Boil the rice in a pot or rice-cooker with 2 cup water till thicken.
2. Stir in the ginger, onion, garlic, light soy sauce, salt & pepper to taste.
3. Add in the seabass, stir continuosly till fish cooked.
4. Off the fire. Keep aside.
5. Serve the congee in a bowl, sprinkle the celery, spring onion, fried shallots & century eggs.

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