Fish congee is a type of porridge consisting of boiled rice and thinly sliced fish. The rice is boiled in a large amount of water to create a softened, mushy consistency. Fish congee is often eaten for breakfast or a late-night meal, but you can serve it any time of the day as the main course or a side dish. There are several variations of fish congee; start with this basic recipe and modify it to your liking over time. You will need approximately one hour and 45 minutes to cook fish congee. This recipe serves six.
Step 1
Combine the rice wine, sesame oil and soy sauce in a plastic freezer bag. Seal the bag and shake it to blend the marinade ingredients. Add the cod fillets, press all of the air out of the bag, seal it and place it into the refrigerator.
Step 2
Drain off excess water from the soaked white rice and transfer it to a large pot. Add the 9 cups of water and place the pot over high heat. Bring the liquid to a boil and reduce the heat to low. Add the minced ginger, cover the pot and leave the rice to simmer for 90 minutes.
Step 3
Remove the cod slices from the marinade and add them to the large pot. Stir them into the rice mixture and increase the pot's heat to medium-high. Boil the cod for five minutes and remove the pot from the heat.
Step 4
Sprinkle the chopped green onion over the top of the fish congee and serve white hot.
Tips and Warnings
- You can use 8 oz. of your favorite fish fillet in lieu of the cod in this recipe.
Things You'll Need
- 2 tbsp. rice wine
- 1/2 tsp. sesame oil
- 1/2 tsp. soy sauce
- Plastic freezer bag
- 8-oz. cod fillet, cut into 1/4-inch strips
- 1/2 cup white rice, soaked in 1 cup of cold water for 60 minutes
- Large pot
- 9 cups water
- 4 tbsp. minced ginger
- 1/3 cup chopped green onions
References
- "A Tradition of Soup"; Teresa M. Chen and Martin Yan; 2009
- "International Cuisine"; Christine Yau, et al.; 2004
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