Seafood Congee Recipes
SEAFOOD CONGEE
Seafood congee is the ultimate comfort food. The rice is cooked into a tender, silky and rich broth that is full of goodies. This recipe reveals the secret of using dried scallop to create a super flavorful broth, totally effortlessly.
Provided by Maggie Zhu
Time 3h
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 319 g, Calories 141 kcal, Carbohydrate 21.6 g, Protein 9.6 g, Fat 1.3 g, Cholesterol 57 mg, Sodium 318 mg
MIXED SEAFOOD CONGEE
Steps:
- In a small bowl, soak the dried mushrooms in the hot water for 20 minutes. Drain and reserve the soaking liquid. Remove and discard the stems, dice the caps and set aside.
- Heat a wok or pan over high heat and the vegetable oil. Once smoking, add the ginger, shallots and diced mushrooms and stir-fry for a few seconds. Add in the squid, clams, mussels and shrimp, and stir-fry until the shrimp tails begin to turn pink, about 2 minutes. Toss in the cooked rice. Then add the reserved mushroom soaking liquid and vegetable stock and bring to boil. Season the mixture with the rice wine, light soy sauce, a pinch of salt and 2 pinches of ground white pepper. Add the bok choy stems, bamboo shoots and cilantro stems and cook 1 minute before adding the bok choy leaves. Simmer until the seafood is cooked and the clam and mussel shells have opened. Discard any unopened clams or mussels. Serve immediately, garnished with the cilantro leaves.
FISH CONGEE
Congee is a slow cooked rice porridge eaten in many Asian countries. It can be flavoured with seafood, pork, chicken, vegetables or whatever is on hand. You can serve soy sauce, sesame oil, green onions and peanuts in individual bowls, allowing everyone to add their own toppings.
Provided by Mary Jenny
Categories Rice
Time 1h
Yield 6 , 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring rice and 10 cups (2.5 L) water to a boil in large saucepan over medium-high heat, stirring occasionally. Stir in ginger and salt. Reduce heat to low, partially cover and simmer for 45 minutes to 1 hour or until rice has broken apart and is the consistency of thin porridge.
- Cut fish into 1/2-inch (1 cm) cubes. Remove ginger from rice mixture; discard. Stir fish and beans into rice; cover and cook for 5 minutes, stirring once or twice, or until fish is cooked through.
- Ladle into 8 soup bowls. Drizzle with soy sauce and sesame oil. Top with green onions, peanuts and cilantro.
- Chef Tom's Tip: For a heartier dish, replace 4 cups (1 L) of the water with one 900 mL carton of chicken broth.
Nutrition Facts : Calories 225.5, Fat 9.2, SaturatedFat 1.3, Sodium 871.5, Carbohydrate 29.8, Fiber 2.7, Sugar 1.4, Protein 7
CONGEE
Congee, a Chinese rice porridge, will make any cold winter's day warm and welcoming. This recipe, also known as 'jook', was inspired by my Grandmother's frequent preparation of this dish. You will enjoy congee's unique velvety and savory taste.
Provided by Mark Miller
Categories World Cuisine Recipes Asian Chinese
Time 3h35m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 204.8 calories, Carbohydrate 28.3 g, Cholesterol 25.4 mg, Fat 2.9 g, Fiber 1 g, Protein 15.1 g, SaturatedFat 0.6 g, Sodium 1430.7 mg, Sugar 1.2 g
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