3 Baza fish fillets
200g Fish balls
500ml Fish stock
4 Cups water
2 Cups brown rice
Apparatus: Thermal cooker
Step 1: Place 2 cups brown rice and liquids (500ml Fish stock and 4 cups water) in the thermal pot, and bring to a boil.
Step 2: Meanwhile, prepare ingredients by peeling and chopping carrots into rough pieces, slicing fish balls into quarters, and cutting fish fillets into large pieces.
Step 3: When the rice has been boiling for 10 mins, add carrots, fish balls and fish fillets to the pot. Cover and allow to boil for a further 15 minutes (stirring occasionally).
Step 4: After 15 minutes, place pot into thermal shell and allow to cook for 5 or more hours.
Step 5: When ready to serve, remove pot from shell and bring back to a boil for 5 minutes to complete the cooking process. Serve among 4 bowls.
After the hours of cooking, the rice, fish and carrots will break-down into a thick congee, leaving you with a protein and beta carotene-laden meal!