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Fish congee. Frank Camorra recipes for Spectrum, The Sydney Morning Herald. Photographed by Marina Oliphant, August 6, 2012.

Photo: Marina Oliphant

Maximum deliciousness with minimum cleaning.


  • 1.6 litres chicken stock
  • 250g jasmine rice
  • 2 tbsp ginger, grated
  • 680g rockling fillet
  • 1 large red chilli, thinly sliced
  • 6 spring onions, thinly sliced
  • 3 tbsp light soy sauce
  • 2 tbsp fish sauce
  • 1 tbsp sesame oil
  • 1/2 cup fried shallots


Put stock, rice and ginger into a medium-size pressure-cooker, close tightly. Place on medium heat and bring cooker to high pressure. Reduce heat to low and cook under pressure for 13 minutes.

Turn heat off, release pressure. Once it stops hissing, open lid and place on low heat. (If using the stove: increase stock to 2 litres, place same ingredients in a large pot and simmer on a low heat for 90 minutes, stir occasionally.)

Add fish. Allow to poach gently in the rice for 5 minutes until cooked.

Spoon two ladles of fish congee into six bowls. Sprinkle chilli and spring onions generously over each, and drizzle with soy, fish sauce and sesame oil. Finish with a generous amount of fried shallots.

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