Fish and Sausage Congee Recipe

Soak mushrooms in hot water until soft. Drain and slice into thin strips; set aside. Combine soaking liquid and stock or water to measure 8 cups; set aside.

Season fish fillets with 2 teaspoons grated ginger, salt, and pepper. Cover and set aside in the refrigerator.

Place rice, stock or water, and remaining ginger in a large pot. Simmer over medium-low heat until rice is tender and cooked through, about 40 minutes, stirring occasionally to release starch and prevent grains from sticking. Season with salt and pepper halfway through cooking. Add more water or stock if congee is too thick. Ten minutes before turning off heat, add fish.

Meanwhile, heat oil in a frying pan and fry sausage until crisp. Add mushrooms and season with soy sauce. Set aside.

Divide congee among bowls.Top with sausage, mushrooms, salted egg, wonton strips, fried garlic, and green onions.