Chinese Fish Congee Recipes

FISH CONGEE

Steps:

• Rinse and pat dry fish with paper towels. Using a very sharp knife, thinly slice fish at an angle.
• Combine fish, soy sauce, pepper, and sesame oil in a bowl. Mix well and allow it to marinade for 30 minutes.
• In a large pot, rinse rice till water runs clear, about 3 to 4 times, drain.
• Add smashed ginger and 10 cups (2.4 liters) water to the rice and set it on the stove to boil. When water comes to boil, remove lid and allow it to simmer on medium heat for about 30 minutes. If porridge gets too thick at any point, stir in ½ cup (120ml) water to dilute.
• Add marinated fish and salt to the porridge. Stir to get everything well mixed. Let porridge come back up to a boil and allow it to cook for another 3 minutes.
• Stir in fish sauce, if using. Turn off heat.
• Serve in individual bowls topped with green onions, ginger, cilantro, fried shallots, and yew char koay. Drizzle with a few drops of sesame oil and soy sauce. Add a little more pepper if desired.

SEAFOOD CONGEE

Steps:

• Rinse dried scallop. Place in a small bowl and tap water to cover. Let rehydrate for 2 to 3 hours.
• Rinse rice a few times and transfer to a large pot. Add 2 liters (8 cups) water. Bring to a boil over high heat. Stir a few times. Turn to medium low or medium heat. Cover the pot halfway to keep the water boiling without spilling. Cook for 30 minutes. Stir the congee a few times during cooking.
• Cut the shrimp down the center of the back into two thin pieces.
• Combine shrimp, Shaoxing wine, 1/2 teaspoon ginger, and 1/8 teaspoon salt in a small bowl. Mix well and set aside.
• Drain dried scallop. Tear into smaller pieces by hand. Set aside.
• When the congee has been cooking for 30 minutes and starts to thicken, add dried scallop. Keep cooking with the pot half covered, until the congee achieves the desired thickness, 15 to 20 minutes. Be careful, the congee will get quite thick and sticky towards the end. Stand close to the pot and stir frequently. It will easily spill if covered too much or if the heat is too high. The rice will stick to the bottom if you don't stir enough.
• When the congee is cooked, add shrimp and the remaining 1/4 teaspoon ginger. Stir a few times. Stop heat immediately. Add the remaining 1/4 teaspoon salt or salt to taste. Stir well. Drizzle with sesame oil and scatter with green onion.
• Serve warm.

CONGEE

Steps:

• Combine chicken stock, water, rice, 1/4 cup apple cider vinegar, fish sauce, ginger, salt, and sesame oil in a large stockpot; bring to a boil. Reduce heat and simmer until congee has thickened to the consistency of a light porridge, about 3 hours.
• Stir fish into congee and simmer until cooked through, about 10 minutes.
• Serve congee in bowls topped with pickled vegetables, roast pork, scallions, and peanuts. Drizzle 1/2 teaspoon vinegar and soy sauce over toppings.

CONGEE (CHINESE RICE PORRIDGE) RECIPE

Steps:

• Gather the ingredients.
• Rinse and wash the rice and soak it in water for 30 minutes; then drain the water.
• In a large pot or Dutch oven , bring the rice and 8 cups of water or stock to a boil.
• When the rice is boiling, turn the heat down to medium-low. Place the lid on the pot, tilting it to allow some of the steam to escape (the same as you would do when cooking white rice ).
• Cook on medium-low to low heat, stirring occasionally,​ until the rice has the thick, creamy texture of porridge. This can take about 1 1/2 to 1 3/4 hours.
• Add the salt, taste, and add any seasonings or toppings as desired, such as crushed peanuts.
• Rinse and wash the rice and soak the rice in the water for 30 minutes; then drain the water.
• Add 1 teaspoon of oil to the rice and mix evenly. Adding oil can help the rice cook quicker and also make the congee smoother and softer in texture.
• In a large pot or Dutch oven, boil the water and add the rice.
• Turn the heat down to medium and keep stirring the rice for five minutes.
• Turn the heat to medium-low, put on the lid, and simmer for 45 minutes. You can tilt the lid to allow the steam to escape. Season to taste and add your choice of toppings.
• Rinse and wash the rice and soak the rice in water for 30 minutes, then drain the water.
• Put the rice into a freezer bag and freeze for 2 to 3 hours. This can result in a smoother textured congee.
• Boil 1 quart of water in a large pot or Dutch oven and then add the frozen rice into the boiling water.
• Bring it to a boil again, lower the heat to medium, and cook for 15 minutes.
• Turn off the heat and cover with the lid; let sit for 15 minutes before seasoning and adding your choice of toppings.

CHINESE FISH CONGEE

Steps:

• Combine water and rice in a large pot over high heat. Bring to a boil; simmer for 5 minutes. Reduce heat to medium-low and simmer until rice is tender, about 30 minutes.
• Combine fish, ginger, spring onion, chicken bouillon granules, and pepper in a bowl. Let marinate for 15 minutes.
• Stir fish mixture into the pot. Simmer gently until rice is very soft and fish is falling apart, about 20 minutes. Season with parsley and salt.

FISH CONGEE (魚片粥)

Steps:

• 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!

20 MINUTE FISH CONGEE

Steps:

• Wash the rice 1-2 times, mixing it in the water with your hands before discarding the starchy water. Submerge and soak the rice for 30 minutes.
• Drain and transfer to a resealable bag or other freezer-safe container. Freeze for at least 8 hours.
• In a medium bowl, marinate the fish with salt, white pepper, oyster sauce, Shaoxing wine, and ginger. Use your hands to toss the fish to coat. Add the egg white, and gently mix until the marinade feels slippery and each fish chunk is well-coated.
• Cover the bowl with an overturned plate and transfer to the refrigerator for 15 minutes to marinate while you start the congee.
• In a large pot, bring 8-9 cups of stock and the frozen rice to a boil (no need to defrost the rice). Cover, leaving the lid slightly ajar to avoid the congee boiling over, and reduce the heat to medium low. Simmer for 10 minutes. Do not stir.
• While the congee cooks, wash and finely chop the romaine lettuce and very thinly julienne the ginger. Don't prepare the ginger ahead of time, as you want the flavor of freshly cut ginger.
• After 10 minutes, increase the heat to medium high, and stir the congee continuously for a couple of minutes to thicken. Stir in the lettuce, and bring to a boil to wilt the lettuce.
• Finally, add the fish pieces, gently stirring to distribute them. (If you don't like the taste of raw ginger in your congee, you can add the ginger at this point, along with the fish fillets.) Bring to a boil, and add additional salt and white pepper to taste. Serve topped with scallions, cilantro, and ginger if desired.