- Soy sauce
- White pepper
- 500 g Steamed jasmine rice
- 4 L chicken stock
- 500 g Snappers Fillets
- 200 g Smoked Mackerels Or hake
- 20 g Julianne Ginger
- ¼ cup Cashew Toasted
- spring onion green tops sliced diagonally and white bits finely chopped
- 4 Eggs poached until still soft
Bring to the Boil the seasoned chicken stock and add the already cooked Jasmin rice. Simmer for about one hour; you may need to top up with a bit of water if it becomes too thick. It should resemble porridge.
Ten minutes before you serve, slice the snapper fillets into thick strips and pace them into the soup. Then add the flaked smoked fish.
Add the 4 poached eggs into a serving bowl, then transfer the mixture when the fish is cooked. Then add the ginger and the whites of the spring onion and half the cashew nuts.
Garnish with the sliced green tops of the spring onions and more cashew nuts.
Serve with white pepper and soy sauce as accompaniments
As seen in the LifeStyle FOOD Channel production The Best In Australia. For more recipes from the series visit www.LifeStyleFOOD.com.au