Chinese Fish Congee Food

FISH CONGEE

Steps:

• Rinse and pat dry fish with paper towels. Using a very sharp knife, thinly slice fish at an angle.
• Combine fish, soy sauce, pepper, and sesame oil in a bowl. Mix well and allow it to marinade for 30 minutes.
• In a large pot, rinse rice till water runs clear, about 3 to 4 times, drain.
• Add smashed ginger and 10 cups (2.4 liters) water to the rice and set it on the stove to boil. When water comes to boil, remove lid and allow it to simmer on medium heat for about 30 minutes. If porridge gets too thick at any point, stir in ½ cup (120ml) water to dilute.
• Add marinated fish and salt to the porridge. Stir to get everything well mixed. Let porridge come back up to a boil and allow it to cook for another 3 minutes.
• Stir in fish sauce, if using. Turn off heat.
• Serve in individual bowls topped with green onions, ginger, cilantro, fried shallots, and yew char koay. Drizzle with a few drops of sesame oil and soy sauce. Add a little more pepper if desired.

FISH CONGEE (魚片粥)

Steps:

• Wash the rice grains and mix it in with salt and oil. Let it rest for 1 hour then pour it into a pot of boiling water.
• Cook the grains for at least 20 minutes or until it reaches your preferred consistency.Note: Remember to stir the pot's base every 5 minutes so the rice grains don't stick to the bottom and burn!
• While the congee is cooking, heat the cooking oil and brown the garlic over a medium heat until golden, then transfer to a serving dish to cool.
• Fillet the ling thinly by holding the knife with the blade facing away from you and cutting at an angle.
• Marinate the sliced fish with fish sauce, chicken bouillon powder, pepper and the fried garlic for a minimum of 10 minutes.
• Turn the heat on low or completely off, put the fish in to cook using residual or low heat for 5 minutes or until cooked. Note: The low heat will result in silkier fillets.
• Serve hot with fried garlic, chopped spring onions and ginger!

20 MINUTE FISH CONGEE

Steps:

• Wash the rice 1-2 times, mixing it in the water with your hands before discarding the starchy water. Submerge and soak the rice for 30 minutes.
• Drain and transfer to a resealable bag or other freezer-safe container. Freeze for at least 8 hours.
• In a medium bowl, marinate the fish with salt, white pepper, oyster sauce, Shaoxing wine, and ginger. Use your hands to toss the fish to coat. Add the egg white, and gently mix until the marinade feels slippery and each fish chunk is well-coated.
• Cover the bowl with an overturned plate and transfer to the refrigerator for 15 minutes to marinate while you start the congee.
• In a large pot, bring 8-9 cups of stock and the frozen rice to a boil (no need to defrost the rice). Cover, leaving the lid slightly ajar to avoid the congee boiling over, and reduce the heat to medium low. Simmer for 10 minutes. Do not stir.
• While the congee cooks, wash and finely chop the romaine lettuce and very thinly julienne the ginger. Don't prepare the ginger ahead of time, as you want the flavor of freshly cut ginger.
• After 10 minutes, increase the heat to medium high, and stir the congee continuously for a couple of minutes to thicken. Stir in the lettuce, and bring to a boil to wilt the lettuce.
• Finally, add the fish pieces, gently stirring to distribute them. (If you don't like the taste of raw ginger in your congee, you can add the ginger at this point, along with the fish fillets.) Bring to a boil, and add additional salt and white pepper to taste. Serve topped with scallions, cilantro, and ginger if desired.

CONGEE

Steps:

• Combine chicken stock, water, rice, 1/4 cup apple cider vinegar, fish sauce, ginger, salt, and sesame oil in a large stockpot; bring to a boil. Reduce heat and simmer until congee has thickened to the consistency of a light porridge, about 3 hours.
• Stir fish into congee and simmer until cooked through, about 10 minutes.
• Serve congee in bowls topped with pickled vegetables, roast pork, scallions, and peanuts. Drizzle 1/2 teaspoon vinegar and soy sauce over toppings.

FISH CONGEE

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.