Fish Congee

AuthorLe-ThermiqueCategoryDifficultyBeginner
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
(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
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.

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

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