Ingredients (for 4):
- Golden thread fish - 3
- Winter melon - 200g
- Tragacanth resin - 2 small pieces
- Rice - 1 cup
- Thousand-year egg - 1/4
- Salted Cantonese kohlrabi - 1/2 slice
- Ginger - 1 piece
- Spring onion - 1 sprig
- Dried tangerine peel - 1 piece
Procedures:
1. Soak the tragacanth resin in water for overnight.
2. Drain the water from the soaked tragacanth resin.
3. Soak the dried tangerine peel in water till softened.
4. Soak the salted Cantonese kohlrabi in water.
5. Clean the golden thread fish.
6. Put the tragacanth resin in boiling water for a while then remove and drain.
7. Remove the skin of the winter melon and cut into strips.
8. Mix the winter melon with some tapioca starch.
9. Cut the dried tangerine peel into thin shreds.
10. Add the winter melon into boiling water and cook for 5 minutes under low heat. Then turn off the heat and cover with lid to continue to cook until it becomes transparent.
11. Cut the ginger itno shreds.
12. Pan-fry the golden thread fish on both sides until golden brown.
13. Cut the salted Cantonese kohlrabi into small pieces.
14. Cut the spring onion into shreds.
15. Remove the meat from the fish. Taking great care to remove the small bones.
16. Drain the winter melon for later use.
17. Boil a small amount of water and then add in all the fish head and bones to prepare a fish stock. Use sieve to get the stock and avoid any bones.
18. Wash the rice.
19. Add in the thousand-year egg and crush it.
20. Add into the pot with sufficient water to prepare the congee. Keep stirring throughout.
21. Add in the fish stock to the appropriate thickness when the congee is done.
22. Add in the fish meat, tragacanth resin, dried tangerine peel and a pinch of salt.
23. Add in winter melon and mix well. Then serve.
24. Then add the ginger, spring onion, and salted Cantonese kohlrabi on top.
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