Salmon Congee

Place the salmon fillet in a shallow dish. Mix the vodka, soy sauce and 1 tablespoon of the oil in a small bowl. Pour over the salmon. Refrigerate for at least 30 minutes, turning once to coat.

Heat the remaining 2 tablespoons oil in a large stock pot. Add the celery, shallots, jalapeno pepper and gingerroot. Saute over high heat, stirring, for 3 minutes.

Add the rice and shrimp to the stock pot. Stir and add the stock. Bring the liquid to a boil. Reduce the heat, cover and simmer for 15 minutes, stirring occasionally to make sure that the rice does not stick to the bottom of the pot. The rice should be tender and firm, not mushy.

Meanwhile, remove the salmon from the marinade. Slice thinly, on the diagonal, into paper-thin slices 2 inches long and 1 inch wide.

Place 3 or 4 slices of salmon in each soup bowl, being careful to keep them in a single layer and not overlap any of the slices. Add the lemon grass, if using, and set aside until the soup is finished.

Remove the soup from the heat and stir in the lemon juice. Season with salt to taste.

Ladle the hot congee over the salmon and garnish with the thyme or basil leaves. With a fork or a knife, gently nudge the salmon to the surface of the soup.

By the time the soup is served, the thinly sliced fish will be sufficiently cooked by the hot liquid.

* Regular long-grain white rice may be substituted.