1. Heat the oil in a wok or skillet over medium heat and stir fry teh garlic until fragrant and golden brown, 1-2 minutes. Set aside. 2. In a large saucepan, bring the chicken stock to a boil over high heat. Reduce the heat to medium and add the galangal and tang chye. Season with the salt and pepper and simmer for about 7 minutes. 3. Add the rice and bring the mixture to a boil. 4. Add the fish pieces and simmer for about 5 minutes until fish is cooked. 5. Stir in the celery and fish sauce and remove from heat. 6. Serve hot garnished with the crispy fried garlic, scallions and cilantro leaves. ---------------------------------------------------------------------------
Nutrition
Ingredients
