Name: Fish Fillet Congee
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: Serves 4-6
Ingredients: 1 cup jasmine or short-grain rice, rinsed and drained; 8 cups chicken or fish stock (low sodium); 1 lb white fish fillets (cod, halibut, or tilapia), cut into 1-inch pieces; 1 tablespoon fresh ginger, finely minced; 2 tablespoons soy sauce; 1 teaspoon sesame oil; 2 green onions, thinly sliced for garnish; 2 tablespoons fresh cilantro, chopped for garnish; 1 tablespoon white pepper, or to taste; 1 teaspoon salt, or to taste; 2 tablespoons vegetable oil; 1 tablespoon rice wine or dry sherry (optional)

Instructions

Prepare the rice

In a large pot, combine the rinsed rice with 8 cups of stock. Bring to a boil, then reduce heat to low. Simmer uncovered, stirring occasionally to prevent the rice from sticking to the bottom, for about 1 hour or until the congee reaches a creamy consistency.
Season the congee

When the congee has reached the desired thickness, season with soy sauce, white pepper, and salt to taste. Continue to simmer on low heat while preparing the fish.
Prepare the fish

In a bowl, gently toss the fish pieces with a pinch of salt, white pepper, and rice wine if using. Let marinate for 5-10 minutes. In a separate pan, heat vegetable oil over medium heat and quickly sauté the minced ginger until fragrant, about 30 seconds.
Cook the fish

Add the marinated fish to the simmering congee, stirring gently to prevent breaking the fish. Cook for about 5 minutes or until the fish is just cooked through and opaque.
Finish and serve

Remove from heat and stir in the sesame oil. Ladle the hot congee into serving bowls. Garnish each bowl with sliced green onions and chopped cilantro. Serve immediately with additional soy sauce and white pepper on the side if desired.

Fish Fillet Congee

Ingredients

Instructions

Nutritional Information