I love salted fish cooked this way especially if the flesh of the spanish mackeral is soft and powdery - the cantonese way to describe this texture is 'MUI HEONG". MUI - means can be torn easily - that is if it is a piece of cloth but for the fish - MUI means melts in the mouth. HEONG - Fragrant to those who have acquired a taste for it. Unfortunately, this salted fish bought in the Korean Store, is very different from the salted MUI HEONG from Malaysia. The flesh is not salty and it is firm. Anyway, it made a very good accompaniment to plain rice or congee.
1 piece of salted spanish mackeral or any salted fish
2 tbsp of julienned ginger
5 tbsp oil
Place fish on a dish which can fit the rice cooker.
Put ginger slices on top of fish and pour oil over.
Place dish on top of the rice when no more big bubbles are visible.
Close the lid of rice cooker and let fish and rice to complete cooking.