La soupe Mama (fresh fish congee-Kai Chock)

La soupe Mama (fresh fish congee-Kai Chock)

Ingredients:
125 grams long or short grain rice,
1 litre chicken stock,
250 grams firm white fish fillet,
2 tablespoons light soy sauce,
1 tablespoon dry sherry,
2 teaspoons cornflour,
2 tablespoons finely chopped spring onion,
1 tablespoon finely shredded fresh ginger,
1 teaspoon sesame oil,
salt and pepper to taste.
Optional:
1 egg per person,
fried crispy noodles
finely crushed red or green chillies.

Preparation:
Wash and rinse the rice only once to retain the rice starch. Place in a saucepan big enough to hold the stock and ingredients. Add the chicken stock and bring to the boil. Allow to simmer until the rice is thoroughly cooked and the soup thickens to a purée consistency. Alternatively, you can cook same in a pressure cooker for 30 minutes.
Alternatively, you can prepare fish stock to substitute for the chicken stock.
Dissolve the corn flour in a minimal volume of cold water. Finely chop the spring onion.
While the soup is cooking, cut the fish fillet into small thin slices or shreds. marinate in 1 tablespoon of the soy sauce, dry sherry, cornflour, 1 tablespoon finely chopped spring onions and shredded ginger. Mix well without crushing the fish.
Place the rice congee (soup) in an open saucepan over high heat. Stir in the marinated fish with all the ingredients and the remaining soy sauce. Blend well and brig back to the boil. Add salt and pepper to taste.
Optional: Fry the eggs to a runny consistency and set aside.
Serve hot in Chinese soup bowls. Optional: Place an egg on top in each bowl. Decorate with the remaining finely chopped spring onions.
Optional: Stir in some finely crushed green or red chillies. Sometimes, a sprinkle of fried crispy noodles (fresh vermicelli noodles) is added to the soup to add some crunchiness.
Enjoy. Close your eyes and see yourself at Hotel Mama in Quartier Chinois, Route Royale, Port Louis, Mauritius.