Teochew fish porridge

Ingredients:
500g fish fillet
500g fish bones
3 slices ginger, cut into thin strips
1 tablespoon Tianjin preserved vegetables (dong cai)
Dried seaweed (laver sheets), cut into 3cm squares
1 tablespoon light soy sauce
½ tablespoon sesame oil
1 teaspoon rice wine
Pepper to taste
2 tablespoon hua tiao wine (or any Chinese shaoxing wine)
2 litres water
2 slices ginger
2 stalks each of chopped spring onions and coriander
2 cups cooked rice


Method:
1. Brown fish bones in a little oil and ginger. Add water and simmer for about 30 minutes. Do not boil. Discard bones and reserve soup.

2. Slice the fish filet into slivers and line up on a serving plate. Season with light soy sauce, sesame oil, wine, pepper and ginger strips. Keep refrigerated until ready to serve.

3. Bring the fish stock to a boil and add Tianjin preserved vegetables. Stir the soup and add the Chinese wine. Turn off fire and add salt and pepper to taste.

4. Place the rice into serving bowls and ladle the steaming hot soup over. Add the laver sheets and the marinated fish slices. Garnish with spring onions and coriander.