1/2 cup (3 1/2 oz/105 g) long-grain white rice (or equal amounts of long-grain and glutinous rice)
1/2 teaspoon salt
1 tablespoon peanut oil
4 cups (32 fl oz/1 l) water
4 cups (32 fl oz/1 l) chicken stock
1/4 lb (125 g) good-quality tuna, striped bass or sea bass
1 1/2 teaspoons peeled and finely slivered fresh ginger
2 teaspoons light soy sauce
Big pinch of ground white Pepper
1 teaspoon Asian sesame oil
1 tablespoon chopped green (spring) onion
2 tablespoons coarsely chopped fresh cilantro (fresh coriander)
1. To make the porridge, rinse the rice with cold water until the rinse water runs clear. Drain. Put the rice in a large saucepan and stir in the salt and oil. Add the water and chicken stock. Bring to a boil over high heat and stir the rice to loosen the grains from the bottom of the pan. Set the cover ajar and boil gently for 5 minutes. Cover, reduce the heat to low and simmer, stirring occasionally, until the rice is soft and is the consistency of porridge, about 1 1/2 hours. Keep warm.
2. To prepare the fish topping, wrap the fish in plastic wrap and place in the freezer to freeze partially, about 1 hour. Cut the fish into thin slivers and arrange on a serving plate. In a bowl, mix together the ginger, soy sauce, pepper and sesame oil; pour over the fish. Sprinkle the green onion and cilantro over the top.
3. To serve, ladle the hot porridge into warmed soup bowls. To eat, pick up a few slices of fish, onions and cilantro and set them on top of each serving of porridge. Serve hot.