If using fish scraps, combine with enough water to cover. Bring to a boil, then simmer for 15-20 minutes to create a broth. Strain the broth and discard the bones.

Rinse the rice and add it to the fish broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the congee is thick.

If using fish steaks, add them to the broth with the rice. Cook for 10-12 minutes, then remove the fish, flake it, and return it to the congee.

Season with fish sauce, salt, and pepper to taste.

Serve hot, garnished with fried shallot, Chinese crullers, and Vietnamese perilla (optional).