Salmon congee

• 1/2     pound salmon fillet
• 2       tablespoons vodka
• 1       tablespoon soy sauce
• 3       tablespoons corn or olive oil
• 1       celery stalk, finely chopped
• 3       shallots, minced
• 1       jalapeno pepper, seeded and finely chopped (optional)
• 1       tablespoon peeled, grated gingerroot
• 1/3     cup rice (we'll use Minute Rice...usually you'll want long-grain sweet rice)
• 1/4     pound shrimp, peeled, deveined, cleaned and finely chopped
• 8       cups shrimp, fish or chicken stock
• 1       tablespoon minced lemon grass
•         Juice from 1/2 a lemon
•         Coarse salt
• 2       tablespoons chopped fresh thyme or basil leaves

Place the salmon fillet in a shallow dish.

Mix the vodka, soy sauce and 1 tablespoon of the oil in a small bowl.

Pour over the salmon.

Refrigerate for at least 30 minutes, turning once to coat.

Heat the remaining 2 tablespoons oil in a large stockpot.

Add the celery, shallots, jalapeno pepper and gingerroot.

Sauté over high heat, stirring, for 3 minutes.

Add the rice and shrimp to the stockpot.

Stir and add the stock.

Bring the liquid to a boil.

Reduce the heat, cover and simmer for 15 minutes, stirring occasionally to make sure that the rice does not stick to the bottom of the pot.

The rice should be firm, not mushy.

Meanwhile, remove the salmon from the marinade.

Slice thinly, on the diagonal, into paper-thin slices, 2 inches long and 1 inch wide; you will have 18-21 pieces.

Place 3-4 slices of salmon in each soup bowl, being careful to keep them in a single layer and not overlap any of the slices.

Add the lemon grass, if using, and set aside until the soup is finished.

Remove the soup from the heat and stir in the lemon juice.

Season with salt to taste.

Ladle the hot congee over the salmon and garnish with the thyme or basil leaves.

With a fork or knife, gently nudge the salmon to the surface of the soup.

By the time the soup is served, the thinly-sliced fish will be sufficiently cooked by the hot liquid
 
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