Fish Congee

Congee is my go-to dish whenever I am feeling under the weather, as it is a mild and easily digested food. Pork and century egg congee, beef congee and arroz caldo are some of my favorites. Most of the time, I order congee from my favorite Chinese restaurant but lately, my son and I made it at home. Last week, I bought a package of cod from Costco. I decided to make half of it into pan fried soy fish and the rest, I decided to make into fish congee. This congee recipe has a few and simple ingredients. It is incredibly easy to make and yet satisfyingly tasty. The fish is marinated in strips of ginger, fish sauce and white pepper. The marinated fish when cooked adds a layer of flavor to the congee. A garnish of chopped green onions makes it even taste better. A hot bowl of this rice congee is indeed a perfect comfort food to have!

INGREDIENTS

• Cod fillets – main protein in this recipe
• Marinade: fish sauce, ground white pepper and ginger – makes the fish tastier.
• Chicken broth – adds an extra flavor to the congee.
• Jasmine rice – main carb in this recipe
• Garnish – chopped green onions

HOW TO MAKE FISH CONGEE

To make this fish congee recipe, first marinade the fish in a mixture of fish sauce, white pepper and strips of ginger for at least 30 minutes. While the fish is marinating, bring the chicken stock to a boil and then add the rice. Cook the mixture for 45 minutes or until the right consistency has been reached. Next, add the marinated fish and let it cook for 2 minutes. This fish congee is best served hot and garnished with chopped green onion.

TIPS FOR MAKING FISH CONGEE

• Marinate the fish for at least 30 minutes. This step gives the fish the chance to absorb the marinade, thus making it tasty. The marinated fish when cooked with the rice also add a layer of flavor and texture (ginger) to the congee.
• Unless said in the packaging, it is not necessary to rinse the rice in this recipe. The starch in the rice helps to thicken the congee.
• Use chicken broth to cook the rice. It adds an extra flavor to the congee

Cooking Tips

For the best texture, rinse the jasmine rice until the water runs clear. This helps remove excess starch, preventing the congee from becoming too gummy. If you prefer a creamier consistency, add a bit more broth during cooking. Stir occasionally to avoid sticking.

Serving Suggestions

Serve the fish congee hot, topped with a sprinkle of chopped green onions and a drizzle of sesame oil for added flavor. Pair it with pickled vegetables or a side of your favorite steamed greens. This makes for a wholesome and satisfying meal.

Frequently Asked Questions

Can I use a different type of fish?

Yes, you can use any white fish like tilapia or haddock if cod isn’t available. Just keep in mind that different fish may slightly alter the flavor.

What can I substitute for chicken broth?

If you want a vegetarian option, vegetable broth works great in this recipe. You could also use water, but adding some extra seasonings would help boost the flavor.

How should I store leftover congee?

Store any leftovers in an airtight container in the fridge for up to three days. When reheating, add a splash of water or broth to loosen it up since it thickens as it sits.

Can I make this congee ahead of time?

Yes, you can prepare the congee base without the fish and store it in the fridge. Just cook the fish and add it in when you’re ready to serve for the best flavor.

What toppings go well with fish congee?

Chopped green onions are great, but you can also add some crispy fried onions, cilantro, or even a drizzle of sesame oil for extra flavor. A dash of soy sauce can also enhance the taste.

Fish Congee

Liza Agbanlog

This fish congee is a simply, tasty and comforting soup. It consists of any white fish and in a flavorful broth and rice.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine Chinese

Servings 6 servings

Calories 257 kcal

Ingredients

  

1x2x3x

• 1 lb cod fillets or any white fish
• 2 tbsp fish sauce
• 1/8 tsp ground white pepper
• 1- inch knob ginger , peeled and julienned
• 12 cups chicken broth
• 1 ½ cups Jasmine rice
• Chopped green onion , for garnish

Instructions

 

• Slice the fish thinly at an angle into bite-sized pieces.
• In a medium bowl, combine the fish, fish sauce , ground white pepper and ginger. Cover with plastic wrap and let marinade for at least 30 minutes.
• In a heavy pan, bring the chicken stock to a boil. Stir in the rice. Reduce the heat to medium and cook, stirring occasionally until rice is cooked and the right consistency preferred has been reached, about 45 minutes.
• Add the marinated fish and continue to cook until fish is tender and opaque in color, about 2 minutes.
• Serve, garnish with chopped green onions.

Nutrition

Calories: 257kcalCarbohydrates: 39gProtein: 19gFat: 2gSaturated Fat: 1gCholesterol: 33mgSodium: 2235mgPotassium: 759mgFiber: 1gSugar: 1gVitamin A: 40IUVitamin C: 34mgCalcium: 56mgIron: 2mg

Keyword congee, fish

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