Baby Food: Fish Congee

I keep my baby's palate light and simple. She drinks only water and whole milk, no juice. Food is seasoned unadventurously. Absolutely no sugar - "cookies" are Cheerios - she'll have plenty of sugar when she grows up. Lots of natural sugar though, mainly through fruit - bananas, mangoes, donut peaches, watermelon. My husband calls me a 'Tiger Mom'. He ain't seen nothing yet! =)

Asians generally feed their babies white fish - cod, threadfin (I have not found this in my part of the USA), tilapia. Black cod is oily and therefore tasty. Tilapia is a little milder, and may be suitable for younger children. I prefer fresh, wild-caught over frozen. Always buy the part of the fish furtherest from the tail - less bones - and ask your fishmonger to debone. Still, be on a sharp lookout for bones when you are cooking and feeding your child.

FISH CONGEE
(serves 2 baby meals)

A - Rice
4 tbsp white long grain rice, rinsed thoroughly

B - Fish
3 oz black cod
1/2 tsp salt
1/2 tsp sugar
1 tsp light soya sauce

C - Vegetables
2 stalks scallions, cut finely into small bits, including the white part

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A - Cover the rice with 1" of water. Bring to a boil and lower the heat to simmer.

B - Marinate the fish for 5 minutes. When the water has reduced to just above the surface of the rice, add the fish in. Cover with the rice mixture and cook for a further 5 minutes. When the fish is cooked, break it up into small pieces with a metal spoon.

C - Stir in the cut scallions and cook for a further 2 minutes. Scallions add so much flavor!

Then, depending on the age of your child, blend with a hand-held immersion blender to the appropriate consistency. Serve with a smile and song.

Note: I like to serve this is a wide pasta bowl/plate instead of a bowl; this makes it easier to poke around with your spoon for bones during feeding.