Fish & Salt Egg Congee

A real comfort food, congee is of peasant origin and is eaten in practically every province, city, town and family. This dish is the kind of supper congee that needs no accompaniments, and it is a favourite in Suzhou and throughout eastern China. The fish used could be any type, but the best are the thick-filleted varieties such as cod, halibut, monkfish and salmon. Salted duck eggs are a Chinese delicacy, cured in brine or salted charcoal.