Recipes - Chinese

Fish Congee
Fish Congee


Soft pieces of fish gently poached in a warm, comforting, ginger-infused rice congee. Get the recipe for this Fish Congee. Recipe by Asian Inspirations.
Cooking Time: 30mins - 60mins
Serves:5 to 8
Total time: 30mins - 60mins
Course: Lunch
Cook Method: Boil
Cuisine: Chinese









Ingredients:

500g fresh white fish such barramundi, cod or rockling (thinly sliced)
1 tbsp soy sauce
½ tsp ground white pepper
2 tsp sesame oil
1½ cups rice (rinsed and drained)
4cm ginger (peeled, cut to 3 smaller pieces and each slightly smashed)
10 cups water
1 tsp salt (more according to taste)

Garnish

3 stalks spring onions (finely chopped)
5cm ginger (peeled and finely julienned)
A few sprigs of coriander (stems removed)
You Char Kway / Chinese fried crullers (cut into bite-sized pieces)
Sesame oil (to taste)
Soy sauce (to taste)
Ground white pepper (to taste)




Steps:
  1. In a bowl, marinade fish slices with soy sauce, ground pepper and sesame oil for 30 mins.
  2. Meanwhile, place washed rice in a large pot, Add ginger and water. Bring to a boil and then turn the heat to medium and tilt the lid. Allow to simmer while stirring occasionally for 30 mins. If congee becomes too thick at any point, add in ½ cup water and stir to dilute.
  3. Once the congee is ready, put in marinated fish slices and salt. Stir well to combine. Continue to cook for another 3 mins until fish is cooked.
  4. Transfer to individual bowls and garnish with spring onions, ginger, coriander and You Char Kway. Drizzle a few drops of sesame oil and soy sauce. Add a dash of ground pepper if desired.

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Fish Congee

Fish Congee

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Soft pieces of fish gently poached in a warm, comforting, ginger-infused rice congee. Get the recipe for this Fish Congee. Recipe by Asian Inspirations.

Cooking Time: 30mins - 60mins
Serves: 5 to 8
Total time: 30mins - 60mins
Marination/Stand time : < 1 hour
Course: Lunch
Cook Method: Boil
Cuisine: Chinese
Ingredients

500g fresh white fish such barramundi, cod or rockling (thinly sliced)
1 tbsp soy sauce
½ tsp ground white pepper
2 tsp sesame oil
1½ cups rice (rinsed and drained)
4cm ginger (peeled, cut to 3 smaller pieces and each slightly smashed)
10 cups water
1 tsp salt (more according to taste)

Garnish

3 stalks spring onions (finely chopped)
5cm ginger (peeled and finely julienned)
A few sprigs of coriander (stems removed)
You Char Kway / Chinese fried crullers (cut into bite-sized pieces)
Sesame oil (to taste)
Soy sauce (to taste)
Ground white pepper (to taste)

Instructions
  1. In a bowl, marinade fish slices with soy sauce, ground pepper and sesame oil for 30 mins.
  2. Meanwhile, place washed rice in a large pot, Add ginger and water. Bring to a boil and then turn the heat to medium and tilt the lid. Allow to simmer while stirring occasionally for 30 mins. If congee becomes too thick at any point, add in ½ cup water and stir to dilute.
  3. Once the congee is ready, put in marinated fish slices and salt. Stir well to combine. Continue to cook for another 3 mins until fish is cooked.
  4. Transfer to individual bowls and garnish with spring onions, ginger, coriander and You Char Kway. Drizzle a few drops of sesame oil and soy sauce. Add a dash of ground pepper if desired.

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