Fish Congee by KNORR

Preparation: 20 mins
Cook: 25 mins
Serves: 4 - 5

2 tsps KNORR Chicken Seasoning Powder
150 gm rice, washed clean
1.2 litres water
1/2 small carrot, shredded
200 gm fish steak (try red snapper), thinly sliced
Salt and pepper to taste
3 cm young ginger, finely shredded
1 stalk spring onion, finely sliced
1 tsp sesame oil (optional)

Method:
1. Place rice and water in a pot and bring to a boil. Turn down fire to medium and simmer until rice is soft and creamy. Add KNORR Chicken Powder and carrot and simmer for 10 mins
2. Before serving, add fish, leaving it to cook for about 2 mins. Stir gently to avoid breaking the fish. Add salt and pepper to taste
3. Serve porridge garnished with ginger and spring onion. If using, drizzle sesame oil over the porridge. Serve at once