Wash jasmine rice thoroughly. In a bowl, combine the washed rice with 1/2 tsp salt and cooking oil. Mix well and let it soak for at least 30 minutes. This step helps the rice break down faster and achieve a smoother congee texture.
While the rice is soaking, prepare the fish. Pat the white fish fillet slices dry with paper towels. In a separate bowl, marinate the fish with 1/2 tsp salt, white pepper, cornstarch, 1 tsp sesame oil, 1 tbsp soy sauce, and 3 slices of ginger. Mix gently and set aside.
In a large pot, bring water to a rolling boil. Add the soaked jasmine rice, stirring to prevent it from sticking to the bottom. Once it returns to a boil, reduce the heat to low, cover, and simmer for at least 60 minutes, stirring occasionally.
Once the congee has reached your desired consistency (smooth and creamy), season it with the remaining salt. Add the julienned ginger.
Bring the congee back to a rolling boil. Carefully add the marinated white fish slices into the hot congee, stirring gently for about 1.5 minutes until the fish turns opaque and is cooked through. Avoid overcooking to keep the fish tender.
Ladle the hot Sliced Fish Congee into serving bowls. Garnish with chopped green onions, cilantro, a drizzle of the remaining sesame oil, and a dash of soy sauce if desired. Serve immediately.
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