Seaweed dashi congee with sardines

Directions

1. Add 2200g water, ½ small onion into a pot and boil.
2. Strain into another pot and add 250g uncooked rice. Heat under medium heat, stirring to prevent bottom from burning.
3. Continue to heat until rice is cooked and desired texture. Add water if needed. Season with ~25g fish sauce or until desired saltiness. Add wakame.
4. While congee is cooking, add 20g sugar, 5g kosher salt, 65g water, and 25g white vinegar into a bowl and mix until sugar and salt are dissolved. Add the sliced okra into this mixture.
5. For garnish, cut cilantro stems thinly and cut wedges of lime.
6. To serve, plate the congee in a bowl then add sardines on top. Garnish with pickled okra, fried shallots, Chinese fried doughnut stick, cilantro stems, lime, purple shiso leaf and chili oil.

Remarks