Name: Fish Congee
Prep time: 1 h
Cook time: 27 min
Total time: 1 h 27 min
Yield: 4 servings
Ingredients: 160 g rice; 1200 ml water; 15 g ginger, peeled and slightly; 225 g fresh white fish (sea bass, grouper, cod); ½ tbsp soy sauce; ¼ tsp ground pepper; ½ tsp sesame oil; Salt to taste; ½ tbsp fish sauce (optional); 2 green onions, finely sliced; 30 g ginger, finely julienned; A few sprigs of cilantro; Fried shallots; Yew char koay (Chinese crullers); Sesame oil; Soy sauce; Ground pepper

AuthorLe-ThermiqueCategoryMain DishesDifficultyBeginner

Yields4 Servings

Prep Time1 hrCook Time27 minsTotal Time1 hr 27 mins

INGREDIENTS :

(A) For Rice

160 g rice

1200 ml water

15 g ginger, peeled and slightly

(B) Marinade Fish

225 g fresh white fish (sea bass, grouper, cod)

½ tbsp soy sauce

¼ tsp ground pepper

½ tsp sesame oil

Salt to taste

½ tbsp fish sauce (optional)

(D) Garnish

2 green onions, finely sliced

30 g ginger, finely julienned

A few sprigs of cilantro

Fried shallots

Yew char koay (Chinese crullers)

Sesame oil

Soy sauce

Ground pepper

PREPARATIONS :

For the Rice
- Rinse the rice with water twice.
- Soak the rice in water for 30 Minutes. Remove excess water. It helps to soften the rice.

For The Fish
- 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
- Set asides.

COOKING METHODS :

- Add smashed ginger, rice , water into mixing jar. Use simmering basket to cover the lid and prevent splatter.
Timer: 25 Minutes / Speed: 1 / Temperature: 120°C

- Add marinated fish and salt to the porridge. Stir to get everything well mixed.
Timer: 2 Minutes / Speed: 1 / Temperature: 120°C

- Stir in fish sauce, if using.
- 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.

Nutrition Facts

4 servings

Serving size

Amount per serving
Calories337

% Daily Value *
Total Fat 16.5g22%
Saturated Fat 3g15%
Cholesterol 0mg
Sodium 649mg29%
Total Carbohydrate 36g14%
Dietary Fiber 1.3g5%
Total Sugars 0.5g
Protein 10.7g

Calcium 3mg1%
Iron 13mg73%
Potassium 146mg4%
Vitamin D 0mcg0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients
INGREDIENTS :
(A) For Rice
160 g rice
1200 ml water
15 g ginger, peeled and slightly
(B) Marinade Fish
225 g fresh white fish (sea bass, grouper, cod)
½ tbsp soy sauce
¼ tsp ground pepper
½ tsp sesame oil
(C) Sauce
Salt to taste
½ tbsp fish sauce (optional)
(D) Garnish
2 green onions, finely sliced
30 g ginger, finely julienned
A few sprigs of cilantro
Fried shallots
Yew char koay (Chinese crullers)
Sesame oil
Soy sauce
Ground pepper

Directions
PREPARATIONS :
1
For the Rice
- Rinse the rice with water twice.
- Soak the rice in water for 30 Minutes. Remove excess water. It helps to soften the rice.

2
For The Fish
- 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
- Set asides.

COOKING METHODS :
3
- Add smashed ginger, rice , water into mixing jar. Use simmering basket to cover the lid and prevent splatter.
Timer: 25 Minutes / Speed: 1 / Temperature: 120°C

4
- Add marinated fish and salt to the porridge. Stir to get everything well mixed.
Timer: 2 Minutes / Speed: 1 / Temperature: 120°C

5
- Stir in fish sauce, if using.
- 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.

Notes

Fish Congee
Ingredients Directions

Ingredients

Directions

Notes

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