Recipe
Fish Congee
Prep Time:
Cook Time:
Yield:
4-6 persons
Weather has turned slightly cold. Can’t believe that it’s already autumn. Days are getting shorter, doesn’t make me feel better. It’s getting dark at about 7pm nowadays and I dare not imagine the coming winter days when the night approaches at about 3.30pm 🙁 So depressing *sigh* I am not ready for this!
Every time this year, I tend to feel that anything soupy is always a good idea. One-pot cooking method makes the process easier and simpler, especially when it has been a crappy week! The best thing about one-pot cooking is that you can make it in big portion that can last for probably 2 days to (which usually tastes even better the next days!)
For me, my one-pot food is something like Fish Congee. I love Congee, absolutely one of my favourites apart from noodles. You may or may not have tried congee. But, if you come from Asian background, you probably know what I am talking about – Congee is (in Chinese cooking) broth or porridge made from rice. Long time ago, there was a post that I mentioned about Le Creuset Cocotte. It’s always my best friend when comes to cooking stew, curry, soupy stuff. I just love how it can retain the heat!
Not a lot of people like congee, even some Chinese people that I know! It was probably the texture of it. For me, I was brought up with congee. Mom is always an expert in making this as my dad is a big fan! Mom cooks Cantonese congee that is thick in consistency. Sometimes, she makes it a bit runny in consistency as that’s how my dad likes it, which is the ‘TeoChew‘ way. Mom also makes ‘kids or babies’ version of congee that uses big slices of pork (for the stock only, they are discarded after) and peeled fresh tomatoes. That was what she fed me when I was little! 🙂
In Malaysia, you can easily spot food stalls that sell congee. Usually, it’s plain congee and served with great selections of side dishes. Basically, you can choose what you like with your congee. This is ‘TeoChew‘ style of serving congee. When you go to Chinese restaurant for dim sum, century egg & pork, chicken, fish, seafood congee are the common ones on the menu. These are the Cantonese congees. The main difference between the two as I mentioned is the consistency.
I was a bit nervous when I introduced fish congee to Arnaud, didn’t have a clue if he would like it! For him, being French, it could probably be something that doesn’t look too appealing to eat! The situation could almost certainly be made equal to the time when I was being introduced to the French delicacy – Foie Gras! Well, to my surprise, fish congee becomes one of his favourite main dishes too!
If you are new to this, never tasted Chinese congee before, give my fish congee try! You’ll never know!
Fish Congee
Prep Time:
Cook Time:
Yield:
4-6 persons
Ingredients:
For the Fish Congee:
200g jasmine rice, washed
2l water
1cm piece ginger, thinly sliced
600g haddock loin (or any white fish), cut into medium cubes
a pinch of salt
2 spring onions, chopped
some fried onions/shallots and ginger, to garnish (optional)
Marinate for fish:
1 tbsp oysters sauce
1 tbsp soya sauce
1 tbsp seasame oil
0.5 tsp white pepper
1 tbsp Chinese rice wine
Method:
1. In a big pot, put the rice and water. Bring it to a boil. When it starts boiling, give it a good stir. Add the salt and ginger and put the lid on. Turn the heat to low.
2. Check and stir from time to time. It takes probably 30 minutes for the grains to start breaking. Cook for about 1.5 – 2 hours. Remember to stir and check the consistency. If it becomes too thick, add some water.The consistency that I always look for is like something like the consistency of pancake batter.
3. Once it has been cooked under low heat for about 2 hours with desired consistency achieved, add the fish. Put the lid back on to let the fish cooked for about 15 minutes.
4. Serve the congee in individual bowls. Sprinkles some spring onions, fried gingers and onions. You can adjust the seasoning by adding soya sauce if you wish. Drizzle some sesame oil and a few dash of white pepper.
i love fish congee but never tried making it at home, afraid that it might taste “fishy”. will try yours out and let you know of the outcome.
thanks for sharing.
The ginger is the antidote to the “fishy” 😉
Hello, I love any type of Congee. It’s such a comfort food, isn’t it? I can relate to your concern, first time my husband looked at Congee, he had this deep frown on his forehead!! ‘Er..rice soup?’ He loves it now. One of his go-to dish during winter months.
Skinnymum,
I think it’s very important to get the freshest fish possible. And with the marinate, that adds flavours to the filet and keeps the fishiness to the minimal. Apart from that, the ginger kills the fishiness too!
As mentioned white fish fillets suitable for this recipe as they usually stay chunky. I think monkfish and turbot are good substitutes.
Cecil,
Definitely agree with you that it’s comfort food. Usually I don’t get enough of it as I can slurp it up so quickly!
Like my partner, he loves congee during winter too!
I made this for dinner last night and it was super yummy delicious – two thumbs up from hubby and kids. I used fresh cod, and followed your recipe to the T.
Thanks for a fantastic fish congee recipe, and making me feel like a super chef!
Skinnymum,
I am glad that you guys love the congee! It’s my pleasure to share the recipe 🙂
Just another tip on the marinate. If you want to make the fish tastes even better, you could add 1 tbsp of chinese rice wine, that helps to kill the fishiness too!
oh i love congee, got addicted to it in china, the best for breakfast, i rememer wherever we went, every hotel buffet always had a congee table. Yumm !
That looks wonderfully comforting. I prefer Cantonese congee over Teochew porridge any time!
I love congee! Can I share that bowl of congee with you? :p
tigerfish,
If I could share a pot of congee over the internet would be a brilliant idea 🙂
Hi, I love congee also. Staying in Norway, congee becomes our frequent meal to stuff our stomach with warmth and lots of nutrients.
Sometimes, I will add pounded oatmel into the pot, cook together with rice. This gives very smooth and soft congee.
Pepsi 🙂
Pepsi,
Thank you for dropping by. I do tend to make congee during winter months.
I haven’t never tried putting oatmeal that sounds like a good tip!
Do you ever try making congee in a slow cooker? I think this is how my aunts do it at times. I wonder how it is different from stovetop…
Zoe,
My mom uses slow cooker to make congee sometimes. I think it’s quite smooth. However, it takes longer. As I don’t have slow cooker, I use cast iron pot which is as good. 🙂
Browsed to your site wondering if the ginger was a garnish or an ingredient that goes in early. Thanks for that.
Aother note, crock pot/slow cooker devices are great for this. Throw everything into it the night before, set it on high (ours has a 4 or 8 hour timer on high) and go to bed. Wake up in the morning and it’s all done. Minimal water loss and perfect consistency.
I just moved to Seattle from Singapore. When I had the flu, I searched the web for recipes for fish congee and came to your food blog. I enjoyed the fish congee and continue to enjoy your blog. Thanks for sharing.
Bill,
I use ginger as garnish as well as an ingredient that goes in early.
I totally agree with you – slow cooker is great for this and I think it produces really smooth texture too!
Karen,
Thanks for your note and dropping by my blog! When the weather is chilly, I like to warm myself up with congee. It’s great that you love the fish congee 🙂
OMg i love Teochew style congee!! 😀
So do I. Thanks for dropping by!
Hi. I'm living on my own for the first time in London and I thought I'd try making congee for my boyfriend as he's unwell. Came across your website and I like your recipe because I have all the ingredients listed here :p It's cooking now as I write and I hope it'll turn out well 😉
Hi Cami,
Thanks for stopping by!
I hope you will like the fish congee as it is one of my favourite recipes. Let me know how it turns out. 🙂
Also, hope your bf will get well soon!
Hi there. The congee turned out great! I thought it was very tasty. Thanks so much for posting the recipe here 🙂 My bf finished one bowl and he said it's nice, but … he doesn't really like porridge … or oatmeal, etc. Maybe it's got something to do with being French? :p I did tell him that your Arnaud likes it though 😀
Hi Cami,
Great! I am glad that you both enjoyed it! No worries, good recipes are to share. So, your bf is French? Where are you from?
Well, it could be that the look of congee is not very appealing, that's why. But, the taste is amazingly yummy, no?
Arnaud still likes congee, as much as I love it.. heheh
Hi Leemei, yes, he's French and I'm originally from Singapore 🙂 The congee is indeed very delicious, but my bf is a fussy eater ha ha 😀
I LOVE Dried Shrimp Congee, I always season my congee with lots of coriander, lime and fish sauce. My mother likes to add fried garlic on top, I use this sparingly as it can make the whole dish taste too greasy otherwise. We're also Teochew and congee is defo on my top 5 list of most favourite things to eat. 🙂
Hi Mai,
Thanks for your comment. I have never tried dried shrimp congee with coriander, lime and fish sauce! Sounds really good. Do you have a recipe that you would share?
Ah, you arre Teochew too, that's great to share the love of congee 🙂
I have never had Congee but heard a lot about it.. Would love to try it sometime..hmmmmm Singapore here I come or Hong Kong
Hi Leemei,
Found your website through Google and tried out this fish congee. Delicious! I added dried scallops, used fish sauce in addition to soy sauce and cooked the congee for hours in an electric pressure cooker under low heat. I'll be looking at your other recipes to try out. Keep on writing!
Cheers,
LY
Sorry, I mean electric slow cooker.
Hi Leemei
I love your website! You create such beautiful food.
What do you mean by ‘200 jasmine rice’? 200g?
Yes sorry about that.
Hi Lee Mei,
Thank you for the lovely recipe. I made the porridge for the family and it turned out lovely. i added just one thing extra – dried scallop (soaked for a few minutes before adding) as this was recommended by mum and I’ve been told is a good add to stock and porridge. I’m from Singapore, living in UK and found that the porridge taste just like it does back home. I look forward to trying out more of your recipes.
Hello Safeenaz,
I love your addition of dried scallop. In fact, my mom uses it a lot to make soup and porridge.
I am glad that you love this and see you around! 😉
Hi,
Just wanted to say that I thoroughly enjoyed your fish congee recipe. Marinating the fish was the key to avoid the ‘fishy’ taste. I topped mine with fried shallots, which are readily available in all Singapore supermarkets. Super yum! A must try!! Cheers
Hello April,
Thanks for dropping by and your comment! I am thrilled that you love the fish congee.
Yes, you are right – marinating the fish kills the fishy taste and gives depth of flavours to the fish in the plain congee.
Oh! I love adding fried shallots too, just super yum!
Hi Safeenaz – I tried this dish with the scallop and didn’t turn out quite as expected. Maybe I am doing it wrong. I am also in the UK and having connections in Singapore. I would be interested in some of the other ideas you have from your mum! Any chance you can send me your number on sarakasem1970@gmail.com and we can talk?
Sara