Best Fish Congee Recipes
CHINESE FISH CONGEE
Congee, or rice porridge, is a popular dish in many Asian countries, particularly when you are feeling under the weather. This authentic Chinese congee uses white fish and just a few other simple ingredients.
Provided by xiaoyangju
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes
Time 1h30m
Yield 4
Number Of Ingredients 9
Steps:
- Combine water and rice in a large pot over high heat. Bring to a boil; simmer for 5 minutes. Reduce heat to medium-low and simmer until rice is tender, about 30 minutes.
- Combine fish, ginger, spring onion, chicken bouillon granules, and pepper in a bowl. Let marinate for 15 minutes.
- Stir fish mixture into the pot. Simmer gently until rice is very soft and fish is falling apart, about 20 minutes. Season with parsley and salt.
Nutrition Facts : Calories 319.5 calories, Carbohydrate 59.6 g, Cholesterol 21.3 mg, Fat 2.7 g, Fiber 1.4 g, Protein 12 g, SaturatedFat 0.5 g, Sodium 519.3 mg, Sugar 0.7 g
FISH CONGEE
Congee is a slow cooked rice porridge eaten in many Asian countries. It can be flavoured with seafood, pork, chicken, vegetables or whatever is on hand. You can serve soy sauce, sesame oil, green onions and peanuts in individual bowls, allowing everyone to add their own toppings.
Provided by Mary Jenny
Categories Rice
Time 1h
Yield 6 , 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring rice and 10 cups (2.5 L) water to a boil in large saucepan over medium-high heat, stirring occasionally. Stir in ginger and salt. Reduce heat to low, partially cover and simmer for 45 minutes to 1 hour or until rice has broken apart and is the consistency of thin porridge.
- Cut fish into 1/2-inch (1 cm) cubes. Remove ginger from rice mixture; discard. Stir fish and beans into rice; cover and cook for 5 minutes, stirring once or twice, or until fish is cooked through.
- Ladle into 8 soup bowls. Drizzle with soy sauce and sesame oil. Top with green onions, peanuts and cilantro.
- Chef Tom's Tip: For a heartier dish, replace 4 cups (1 L) of the water with one 900 mL carton of chicken broth.
Nutrition Facts : Calories 225.5, Fat 9.2, SaturatedFat 1.3, Sodium 871.5, Carbohydrate 29.8, Fiber 2.7, Sugar 1.4, Protein 7
CANTONESE-STYLE FISH AND THOUSAND-YEAR EGG CONGEE
This congee will warm your body, heart, and soul on a cold winter's day!
Provided by Mary
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes
Time 1h55m
Yield 4
Number Of Ingredients 12
Steps:
- Combine water, chicken broth, and rice in a pot; bring to a boil. Reduce heat and add ginger. Cook, stirring occasionally to prevent sticking, until rice is fluffy, about 1 hour 30 minutes. Stir in preserved eggs.
- Combine cod slices, rice wine, sesame oil, soy sauce, and white pepper in a bowl. Add to the pot; cook until tender, about 5 minutes. Stir salt in gently.
- Ladle congee into serving bowls; garnish with green onion.
Nutrition Facts : Calories 252.4 calories, Carbohydrate 39.1 g, Cholesterol 128.3 mg, Fat 3.8 g, Fiber 0.7 g, Protein 12.5 g, SaturatedFat 1 g, Sodium 1013.8 mg, Sugar 0.6 g
FISH CONGEE
Steps:
- 1) Wash and rinse the rice and then add oil and salt to it and then set it aside. 2) Boil the water in a large pot and then add the rice mixtured from step one into the pot. Stir it once and then cover the pot slightly. Reduce the heat to medium - low and cook for two hours. 3) Slice the raw fish fillet up and set it aside keeping it cool. 4) After the congee gets to a thick consistency about two hours, remove the pot from the heat and the add the raw sliced fish and remaining ingredients to the pot. Stir once. Serve with peanuts
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