For 4 small bowls:
- 200g rice, uncooked, washed rice
- 2 litres water
- 200g white fish, chopped
- 2 small spring onions, chopped
- 1 tbsp soy sauce
- 2 tsp grated ginger
- Handful of coriander, roughly torn.
- Some salt and pepper
This makes a thick congee (the way I prefer it!) with a water-rice ratio of 8:1, but if you prefer it to be thinner, add an extra 500ml water.