Fish Congee

Fish Congee

Fish Congee

2 hours 40 minutes

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Details
  • Servings:   4
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   10 Points
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Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1 1/2 pounds cod filet
  • 1 piece ginger
  • 2 tablespoons oyster sauce
  • 1.5 cups rice, washed
  • 1 tablespoon Chinese rice wine
  • pinch of salt
  • 1 tablespoon sesame oil
  • some fried shallot
  • 1 tablespoon soya sauce
  • some chopped spring onions, to garnish
  • 2 liters of water (spare a bit more to adjust the consistency)
  • 1/2 teaspoon white pepper
Instructions

In a big pot (a cocotte if you have one), put in the rice and water. Bring it to a boil.When it comes to a boiling point, give it a good stir. Put in some salt and the sliced ginger. Then, put the lid on. Turn the heat to low.Check and stir from time to time. It takes probably 20-30 minutes for the grains to start breaking. If you use Jasmine rice, it will be quicker. Long grain rice like basmati takes slightly longer.

Let it cook for about 1.5-2 hours. Remember to stir and check the consistency. If it becomes too thick, add some water. I usually tend not not make it too runny. The consistency that I always look for is like something like the consistency of pancake batter.Once it has been cooked under low heat for about 2 hours with desired consistency achieved, stir in the cod/haddock fillet that has been cut into cubes.

Put the lid back on to let the fish cooked for about 15 minutes.

Serve congee in bowls, sprinkles with some spring onions, fried gingers and onions. You can adjust the seasoning by adding soya sauce if you wish (I always like this).

Drizzle some sesame oil and a few dash of white pepper (to give a real kick to this dish!)

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