Step 1

Wash the rice 1-2 times, mixing it in the water with your hands before discarding the starchy water. Submerge and soak the rice for 30 minutes.

Step 2

Drain and transfer to a resealable bag or other freezer-safe container. Freeze for at least 8 hours.

Step 3

In a medium bowl, marinate the fish with salt, white pepper, oyster sauce, Shaoxing wine, and ginger. Use your hands to toss the fish to coat. Add the egg white, and gently mix until the marinade feels slippery and each fish chunk is well-coated.

Step 4

Cover the bowl with an overturned plate and transfer to the refrigerator for 15 minutes to marinate while you start the congee.

Step 5

In a large pot, bring 8-9 cups of stock and the frozen rice to a boil (no need to defrost the rice). Cover, leaving the lid slightly ajar to avoid the congee boiling over, and reduce the heat to medium low. Simmer for 10 minutes. Do not stir.

Step 6

While the congee cooks, wash and finely chop the romaine lettuce and very thinly julienne the ginger. Don’t prepare the ginger ahead of time, as you want the flavor of freshly cut ginger.

Step 7

After 10 minutes, increase the heat to medium high, and stir the congee continuously for a couple of minutes to thicken. Stir in the lettuce, and bring to a boil to wilt the lettuce.

Step 8

Finally, add the fish pieces, gently stirring to distribute them. (If you don’t like the taste of raw ginger in your congee, you can add the ginger at this point, along with the fish fillets.) Bring to a boil, and add additional salt and white pepper to taste. Serve topped with scallions, cilantro, and ginger if desired.