Rice Soup from Shantou

Name: Rice Soup from Shantou
Yield: Serves 4
Cuisine: Shantou
Ingredients: leaves from 1 stalk Chinese celery, finely chopped; 30 ml/2 tbsp fried shallots or garlic, to garnish; 5 ml/1 tsp ground black pepper; leaves from 1 stalk Chinese celery, finely chopped; 350 g/12 oz/1⅔ cups jasmine rice or long grain rice; 350 g/12 oz/1⅔ cups jasmine rice or long grain rice; 200 g/7 oz white fish fillets; 1.2 litres/2 pints/5 cups fresh fish stock; 30 ml/2 tbsp fried shallots or garlic, to garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Although this dish contains many of the same ingredients as the rice congee cooked by the peoples of both Shantou and Guangzhou, it is actually very different: the rice stays relatively firm and every mouthful offers the contrasting textures of smooth soup and crunchy grain.

Ingredients

200 g/7 oz white fish fillets
1.2 litres/2

Asia
China
Pescatarian
Soup
Gluten-free

Method

Using a sharp cook’s knife, skin the fish, then cut it into small, thin pieces, removing any stray bones in the process. Pour the fish stock into a pan and bring it to the boil.
Put the rice in a colander and rinse it under cold running water. Drain well, then add to the fish stock. Simmer for 8–10 minutes or until the rice is just cooked; it should retain plen