Fish Ball & Lettuce Congee
Dace Fish Meat
Spring Onion (chopped & shredded)
Cut fish into thin slices, then rub with salt and chop it finely until it becomes a paste. Mix it with seasoning and shredded spring onion. Fold in water little by little. Make round fish balls using 2 small spoons. Refrigerate.
Soak rice grain in water for about an hour, then drain and set aside. Wash and soak dried peel for later use. Chop lettuce and ginger into thin threads.
Mix rice with a little oil and salt. Then put it into Ultimate Rice Cooker. Add water and peel. Press “CONGEE” button(~20 min).
When Floater sinks down, open lid. Add fish balls and press any button to boil congee until fish balls float to the top. Stir congee from time to time.
Season to taste with salt. Serve in a bowl containing shredded lettuce and ginger. Sprinkle chopped spring onion on top.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference