• Add the rice into a medium-sized bowl and water to cover. Gently rinse the rice a few times with your fingers and drain. Repeat one to two more times. Drain well.

Method 1 - Use an Instant Pot

• Combine the rice, broth, and ginger in your Instant Pot. Set it to cook at high pressure for 15 minutes. If using a pressure cooker, cook over medium heat until pressure is added, then cook over low heat for 15 minutes. Once done, release the pressure naturally for at least 10 minutes before releasing it quickly. Note, do not use fast release right after cooking, because the congee is starchy and might cause the valve to clog. Once the pressure is fully released, cook the fish per the steps below.

Method 2 - Stovetop method

• Combine the rice, stock, and 4 cups of water in a big pot.
• Cook over medium-high heat until brought to a simmer. Turn to low heat. Cover the pot and leave a finger-wide gap between the lid and the edge of the pot, to allow more steam to escape and prevent the congee from spilling or boiling over. Simmer for 30 minutes. The congee will get quite thick and sticky towards the end. Stay near the pot and stir frequently. When the congee reaches the desired texture, start cooking the fish.

Marinate and cook the fish

• While the congee is cooking, combine the fish and the rest of the marinating ingredients in a medium-sized bowl. Mix well until the fish is evenly coated. Set aside to marinate.
• When the congee is cooked, turn to medium heat if cooking on the stove, or turn on the “saute” function on the Instant Pot (*Footnote 2). When the congee comes to a simmer, add the marinated fish, green onion, and salt. Stir gently to separate the fish pieces. Cook until the chicken just turns white, 2 minutes or so.
• Add the sesame oil. Stir to mix well. Taste the congee and add more salt if needed. Serve hot as a side dish.