Congee Fish Cantonese Style Stove Dutch Oven Pot Recipe 435
20 MINUTE FISH CONGEE
This fish congee recipe, a comforting, tasty Cantonese-style rice porridge, cooks in just 20 minutes-using our secret shortcut!
Provided by Judy
Categories Rice
Time 45m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 162 kcal, Carbohydrate 26 g, Protein 10 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 26 mg, Sodium 308 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CONGEE (FISH, CANTONESE STYLE, STOVE DUTCH OVEN POT) RECIPE - (4.3/5)
Provided by Snowy0wl
Number Of Ingredients 4
Steps:
- 1. rinse rice 3-4 times till water runs almost clear 2. boil water keep on high for 45 minutes, stir frequently till the grains are churning with the boil water 3. if you are sensitive to clumpy textures remove the skin that forms on top. 4. for 5-10 minutes cook the fish in soup till appropriately cooked
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