Fish congee

Method

1. In a saucepan, bring water to the boil and add rice. Reduce heat to low, cover and simmer for 1 hour. Stir occasionally.
2. Remove all bones from fish fillet.
3. In a frying pan, add enough water to cover the base of the pan. Bring to a simmer, add ginger and fish fillet then cover. Gently poach for 5-10minutes or until cooked through.
4. Remove the fish from the pan and mash with a fork.
5. Add mashed fish and spinach to the rice and bring to the boil. Mix well for about 5 minutes.

Variation

You can add sliced tomato and finely chopped spring onion, or replace the spinach with two cups of finely sliced lettuce.

Serving

• For babies aged ~6 months– puree until smooth and runny.
• For babies aged 7-8 months  – Puree slightly to ensure there are soft, fine lumps and no stringy bits.
• For babies aged 9+ months – serve as is.

Number of serves

This recipe is for 6 adult serves. It will make approximately:

• 20 x 6 month old serves
• 18 x 7-8 month old serves
• 16 x 8-12 month old serves
• 10 x 12 month-2 year old serves