Fish Congee | Fish Rice Porridge

For the past 2-weeks I’ve been having major, major problems trying to fall asleep and staying asleep til morning. I find myself walking up after 2-3 hours and this goes on through the night. Perhaps too many stuff is wandering in my head during the day that sort of creep up and followed me into my sleep. It’s causing me to have breakouts and triggers my dermatitis problems again. I really need to do something about it. I know that getting a good night sleep is crucial for a healthy weight, beautiful skin and not to mention a healthy and bright mind.

Last night was no difference and I end up turning in to bed way past midnight. I need to remind myself not to take late showers because the strange sounds from the water heater, which is right in front of my bedroom door, is scaring the crap out of me. I’m paranoid thinking that someone is walking or knocking at my door in the middle of the freaking’ night! CRAZY!

I woke up early this morning and made some Baw Baw Trey បបរត្រី, Fish Congee (Rice Porridge). This is more of a Chinese style congee due to it’s simplicity and the ingredients being use. The Cambodian version, at least the one I remembered my Mother use to make, use fish sauce, sugar, as some of the ingredients. It was also topped off with salted soy beans, and mung bean sprouts. If you don’t like fish, you can also try firm tofu or try my basic Congee | Rice porridge recipe with your favorite toppings. Maybe it’s my eating habits that is effecting my sleep? So here is a start to healthy eating and a better night sleep.

Fish Rice Porridge (makes 2 servings)
(Baw Baw Trey) បបរត្រី

Ingredients

3 tablespoons medium or long grain rice
3-3½ cups of water
1 fish fillet (I used tilapia)
1 inch ginger, thinly slice then cut into long strips
1 piece salted turnip, dice (optional)
1 green onion (scallion) leaf, thinly slice
a wedge of lime (optional)

Fish Marinade

1 tablespoon soy sauce
1 tablespoon Chinese cooking wine (Shaoxing wine)
1 teaspoon sesame oil
1 teaspoon corn starch
2-3 dash white peper

Method:
Add rice and water into a pot and bring to a boil. Allow to boil for about 10 minutes then reduce to a low simmer, cover partially so that it doesn’t spill over. Stir occasionally making sure the grains doesn’t stick to the bottom. Cook for 45 minutes until you reach the desire consistency. If it’s too thick, add more water. If it’s too thin, you can also remove some liquid.

Make marinade and add to thinly slice fish. Marinade for about 10 minutes.

About 2-3 minutes before rice porridge is done add the marinade fish into the pot. Stir to combine. Cover and continue to cook. Fish is very delicate and since it was sliced thinly, it takes very little time to cook.

Ladle fish congee (rice porridge) to a bowl. Add ginger strips, green onion, salted turnip (if using). You can also add another dash of white pepper and/or drizzle some more soy sauce and sesame oil.

Serve hot with a wedge of lime.

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