Methods/steps

To make the crackers, combine flour, panko, water, salt, baking powder and roughly chopped silverfish in a medium-size mixing bowl. Work into a fairly stiff dough — add a little more flour if needed. Roll dough out onto parchment paper to 1/8-inch thickness. Cut into 3-inch squares.

For the congee, combine jasmine rice, fish stock, rice wine vinegar, mirin, lemon juice and zest, minced ginger and halibut in a heavy-bottom pot. Cook on medium heat until mixture becomes cloudy and slightly thickened. Rice should be just cooked.

Turn off burner and leave on still-warm element for 15 minutes (until it has the consistency of a loose, runny porridge). Adjust seasoning with salt and more lemon juice as required.

While the congee is resting, heat the vegetable oil until just starting to smoke. Lay crackers in one at a time, fry on both sides until golden brown. Remove from oil and season with salt.

Add the chopped cilantro to the congee. Serve and garnish with pea shoots, scallions and fish crackers (the crackers should be able to stand on end).