Seafood Congee
Silky rice porridge with fresh seafood and aromatic toppings
Ingredients
Instructions
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Prepare the riceIn a large pot, bring rice and stock to a boil over high heat. Once boiling, reduce heat to low, partially cover and simmer for 1 hour, stirring occasionally to prevent sticking. The congee should have a thick, creamy consistency.
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Season the baseWhen the congee has reached the desired consistency, stir in fish sauce, soy sauce, minced garlic, and the white parts of the green onions. Allow to simmer for 5 minutes to incorporate flavors.
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Cook the seafoodAdd the fish pieces first and simmer for 2 minutes. Then add the shrimp and scallops, and continue to cook for another 3-4 minutes until all seafood is just cooked through. Be careful not to overcook the seafood as it will become tough.
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Finish and garnishTurn off the heat and stir in the sesame oil. Ladle the congee into serving bowls and top with the julienned ginger, green parts of onions, cilantro, and crispy fried shallots. Serve immediately while hot.
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Adjust consistency if neededIf the congee becomes too thick during cooking or standing, add a little more hot stock or water to reach your preferred consistency. Remember that congee will continue to thicken as it cools.
Nutritional Information
320
Calories
per serving
22
Protein
g
42
Carbohydrates
g
7
Total Fat
g
1.5
Saturated Fat
g
0.8
Fiber
g
2
Sugar
g
980
Sodium
mg
4
Vitamin C
mg
2.1
Iron
mg
Seafood Congee is Also Known As
Hai Xian Zhou, Seafood Rice Porridge, Seafood Jook or Seafood Rice Gruel
