Fish Congee
Fish Congee is a main course that serves 4. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 441 calories, 36g of protein, and 5g of fat per serving. For $3.
Cook time
160 min
Servings
4
Ingredients
12
Nutrition
per serving441 kcal
Calories
36 g
Protein
5 g
Fat
58 g
Carbs
Ingredients
For 4 servings
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Instructions
- 1
In a big pot (a cocotte if you have one), put in the rice and water. Bring it to a boil.When it comes to a boiling point, give it a good stir. Put in some salt and the sliced ginger. Then, put the lid on. Turn the heat to low.Check and stir from time to time. It takes probably 20-30 minutes for the grains to start breaking. If you use Jasmine rice, it will be quicker. Long grain rice like basmati takes slightly longer.
- 2
Let it cook for about 1.5-2 hours. Remember to stir and check the consistency. If it becomes too thick, add some water. I usually tend not not make it too runny. The consistency that I always look for is like something like the consistency of pancake batter.Once it has been cooked under low heat for about 2 hours with desired consistency achieved, stir in the cod/haddock fillet that has been cut into cubes.
- 3
Put the lid back on to let the fish cooked for about 15 minutes.
- 4
Serve congee in bowls, sprinkles with some spring onions, fried gingers and onions. You can adjust the seasoning by adding soya sauce if you wish (I always like this).
- 5
Drizzle some sesame oil and a few dash of white pepper (to give a real kick to this dish!)
