A couple of weeks ago, I had a, but that was . This time, I’m making a Congee comeback ( because I can, and I love Congee!) with Fish .
Congee is super welcome in my household just because it’s easy to make without any fuss, and if you make it right, basically you can put anything in the congee.
I used to be lousy in making Congee. My Congee will look like cook rice with water. Hmm… not my kind of Congee.
After received a lot of pointer from my mom in law, I managed to master this, and I’m so happy to pass down the wisdom to you guys.
I believe a good Congee should be smooth, thick and you can’t even see the actual rice shape anymore.
So, here you go my Fish Congee recipe and feel free to let me know how it turns out.
Good Luck!
Porridge Recipe | Congee Recipe | Fish Congee | Fish Porridge
Yield: 4-5 pax
Ingredients:
150g Rice
50g Dried Oyster
300g fish meat, slice ( any white meat fish, I’m using Red Tilapia fish)
20g young ginger, julienne
2 stalks spring onion, chopped
1 x Century egg, slice
1 x salted egg, boiled
1 tsp Tian Jin Preserved Vegetables or Dong chai (optional)
1 tsp salt
2 litre water
Marinate Rice with:-
1/2 tsp oil
1/2 tsp salt
Marinate fish slice with:-
1/2 tsp cooking oil
1/2 tsp sesame oil
1 tsp soy sauce
1 tsp Shaoxing wine
a few dash white pepper
Method :
1. Soak dried oyster with hot water.
2. Using a deep pot, add 2-litre water and let it comes to a boil.
3. Wash 150g rice until the water becomes clear.
4. Marinate Rice with:-
1/2 tsp oil
1/2 tsp salt
5. When the water comes to a boil, add the rice & dried oysters.
Tip: Only add rice when the water is boiling to avoid the rice sticking to the bottom of the pot.
6. Cook the rice on high heat and uncover. Occasionally, stir the rice.
Tip: Do not stir the porridge too often.
7. Once the porridge becomes thicker, it’s done! It takes about 1-1.50 hour.
8. Fillet the fish and thinly slice it.
9. Marinate fish slice with:-
1/2 tsp cooking oil
1/2 tsp sesame oil
1 tsp soy sauce
1 tsp Shaoxing wine
a few dash white pepper
10. Slice 20g ginger in thin strips.
11. Chopped a handful spring onion.
12. Slice century egg to 6-8 pieces.
13. Scrape boiled salted egg from the shell. Chop to small pieces or just lightly using a spoon to mash it.
14. Wash Tian Jin Preserved Vegetables or Dong Chai thoroughly. This is optional but in traditional fish porridge, it’s will be nice to add some.
15. After 1 hour, add sliced fish, Tian Jin Preserved Vegetables, salted egg, century egg, ginger, and 1 tsp salt.
16. When the porridge becomes thicker or started to splash easily, that is when the porridge is done.
17. Serve the porridge in a bowl and top with chopped spring onion, a dash of white pepper and sesame oil.
Enjoy!
