Fish Style Congee

• 1 cup thai jasmine rice rinsed
• 2 slices ginger root each about the size of a quarter, peeled
• 1/2 teaspoon salt
• 240 grams pacific halibut PC Sustainably Sourced Wild, Skinless Fillets, thawed and drained
• 1 cup green beans thinly sliced
• 1/4 cup soy sauce
• 4 teaspoons sesame oil pure
• 1/2 cup sliced green onions thinly
• 1/2 cup peanuts dry roasted, lightly seasoned, roughly chopped
• 1/2 cup cilantro leaves

1. 1. Bring rice and 10 cups (2.5 L) water to a boil in large saucepan over medium-high heat, stirring occasionally. Stir in ginger and salt. Reduce heat to low, partially cover and simmer for 45 minutes to 1 hour or until rice has broken apart and is the consistency of thin porridge.
2. 2. Cut fish into 1/2-inch (1 cm) cubes. Remove ginger from rice mixture; discard. Stir fish and beans into rice; cover and cook for 5 minutes, stirring once or twice, or until fish is cooked through.
3. 3. Ladle into 8 soup bowls. Drizzle with soy sauce and sesame oil. Top with green onions, peanuts and cilantro.

thai jasmine rice, ginger root, salt, green beans, soy sauce, sesame oil, green onions, peanuts, cilantro

Taken from www.yummly.com/recipe/Fish-Style-Congee-1657017 (may not work)