Fish Congee Chao Ca

In Vietnam, this soup was served to people to fight their flu. The ginger and garlic infused into the broth give this soup a distinctive flavor. Personally, I can enjoy this soup every day.

Ingredients:
1/2 lb. whitefish fillets (your choice)
1 tsp fish sauce
1 tsp fresh ginger
1 tsp fresh garlic, minced
2 green onions, chopped
1 tbs cooking wine
Broth:
2 cups fish stock
2 cups chicken stock
1/4 cup rice, washed and drained
1 knob fresh ginger, sliced
Garnish:
Scallion, chopped
Cilantro, chopped
Black pepper
Fresh hot chili, sliced (optional)

Directions;
Cut fish fillets into bite-size pieces and place fish in a shallow dish. Add fish sauce, ginger, garlic, green onions and cooking wine. Marinate fish for 30 minutes.

In a 4 qt pot, fry the rice and ginger with 2 tbs of oil until the rice becomes opaque.

Add chicken stock, fish stock. Bring it to boil. Cover the pot and turn off the heat. Let rice sit in the hot broth for 30 minutes.

When ready to serve, bring the soup back to boil. Add the marinated fish and cook for 10 minutes. Adjust the seasoning with salt, if needed. Ladle soup into individual serving bowls. Sprinkle with green onions, pepper, and cilantro.