Serves 2-4
1x seabass cleaned, filleted & skinned, (if you can, keep the bones and head from the fish monger).
You can also use salmon, cod, haddock, sea bream…
250g cooked Basmati rice
1.5l chicken/ vegetable or fish stock or water with 1 stock cube
50g fresh ginger, peeled and finely chopped
3tbsp premium fish sauce
150g of kale, sliced and destemmed
10g/ 5 stalks dill

Seabass Congee With Kale, Ginger & Dill (The Observer Food Monthly)

Romas Foord for the Observer

Romas Foord for The Observer

Congee is a soup usually made from left over cooked rice and is a breakfast favourite in Vietnam. It is also fed to those who are feeling under the weather because it is light and delicate. However, congee can be enjoyed any time of the day and a cook can be creative in the kitchen by using it as a base and adding any available ingredients to construct a quick and delightful meal. This is a wonderful tasting and healthy combination. It serves 4 bowls which can easily be enjoyed by 2 people.
Place the fish carcus into a large saucepan of boiling stock or water.  Add cooked rice, fish sauce and chopped ginger to the saucepan and cover the pan with a lid to cook on a medium boil for 15 minutes.
Meanwhile, cut the fish into 1cm widths and prepare the kale & dill.
After the rice has been boiling for 15 minutes remove the fish carcus from the pan and discard.
Add the kale to the pan and stir through.
When the congee has come back to the boil add the dill and the strips of fish and gently stir, being careful not to damage the delicate flesh.
Cook for a final two minutes, then serve immediately with a pinch of black pepper.
NB If using uncooked rice, use 80g, wash the grains then add to boiling stock and cook for 7-10 minutes then commence the other stages.