Fish Congee (魚片粥)
This Fish Congee recipe is the silkiest rice porridge you'll ever have! It's healthy, delicious and easy to make. If you need an emergency meal, this is it!
Servings: 8
Calories: 182kcal
Ingredients
The Congee
- 1 1/2 US cup rice (we use Jasmine rice)
- 3 tsp salt, or to taste (reserve 1 tsp to soak into the grains)
- 1 tsp chicken bouillon powder
- 3 tbsp fish sauce
- 5 L / 21 US cups water
- 1 tbsp cooking oil (for soaking into the grains)
The Fish
- 750 g / 1.65 lb fish (we use ling)
- 1 tbsp chicken bouillon powder
- 1 tbsp fish sauce
- 1 tsp pepper
- 1 1/2 tbsp fried garlic (optional)
The Fried Garlic (Optional)
- 1/4 US cup minced garlic
- 3 tbsp cooking oil
Instructions
- Wash the rice grains and mix it in with salt and oil. Let it rest for 1 hour then pour it into a pot of boiling water.
- Cook the grains for at least 20 minutes or until it reaches your preferred consistency.Note: Remember to stir the pot's base every 5 minutes so the rice grains don't stick to the bottom and burn!
- While the congee is cooking, heat the cooking oil and brown the garlic over a medium heat until golden, then transfer to a serving dish to cool.
- Fillet the ling thinly by holding the knife with the blade facing away from you and cutting at an angle.
- Marinate the sliced fish with fish sauce, chicken bouillon powder, pepper and the fried garlic for a minimum of 10 minutes.
- Turn the heat on low or completely off, put the fish in to cook using residual or low heat for 5 minutes or until cooked. Note: The low heat will result in silkier fillets.
- Serve hot with fried garlic, chopped spring onions and ginger!
Video
Notes
- Cook enough for each serving. Instead of putting all the marinated pieces in the congee to cook, we like to leave the fillets in a separate bowl and only cook it when someone's about to eat. This means there's extra time to marinate and leaves it tasting fresh every time.
- Go for boneless. Unless the fish is freshly caught, I always opt for boneless. It's much easier to eat!
- Season closer the end. Don't forget the fillets are marinated with sauce and spices. Taste as it simmers, then season to your preference.
- Go for Jasmine rice if you want a grain that breaks down quickly when cooked. Otherwise, use your favorite rice and make sure to keep an eye on it as cooking times will vary from grain to grain.
- This recipe uses ling fish, which can be found in long slabs from the fish monger. You can also use any fish you'd prefer.
- Making fried garlic is completely optional, but it will add so much flavor to your congee. You just have to try it!
Nutrition
Calories: 182kcal | Carbohydrates: 1g | Protein: 19g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 47mg | Sodium: 1868mg | Potassium: 309mg | Fiber: 1g | Sugar: 1g | Calcium: 31mg | Iron: 1mg