Slice your fish into ½ thick slices - if you want them thinner, do take note that they cook faster!

Marinate them with white pepper, salt, shaoxing wine, then add cornstarch and egg white to velvet and tenderise your fish! Set aside while you cook your congee.

Wash your rice till the water runs clean - add that into a pot with 6 cups of water. Once it comes to a boil, add in your dried scallops and cooking oil, give it one last stir and let it cook on low for about 20 minutes till the rain grains are breaking apart.

When that happens, you can start whisking your congee until your desired consistency and texture of congee.

Add in your fish and sliced spring onions and let that sit for 3-4 minutes, or until your fish is cooked.

Serve up in a bowl and garnish as much as you want - my preference is to add chilli, coriander, fried shallot and sesame oil.