Chinese Fish Congee (生滚鱼片粥)
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5.0
6 reviews
Excellent
Chinese Fish Congee (生滚鱼片粥)
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Soothe your soul with the comforting silkiness of Chinese fish congee. The delightful texture finished with tender slices of fish is the perfect way to add a satisfying side dish to your dinner table. {Gluten-Free adaptable}To make this dish gluten-free, use dry sherry instead of Shaoxing wine. Use soy sauce instead of light soy sauce. Marinating
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Ingredients
Marinating
- 8 oz (225 g) white fish (sea bass, tilapia etc) , thinly sliced
- 2 teaspoons Shaoxing wine
- 2 teaspoons light soy sauce
- 1 teaspoon grated ginger
- 1 teaspoon cornstarch
- 1/4 teaspoon white pepper
Congee
- 1/2 cup (120 ml) uncooked short grain white rice (or medium grain)
- 4 cups chicken broth (*Footnote 1)
- 2 large slices ginger
- 2 green onions , thinly sliced
- 1/4 teaspoon salt (or to taste)
- 1 teaspoon toasted sesame oil
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Instructions
- Add the rice into a medium-sized bowl and water to cover. Gently rinse the rice a few times with your fingers and drain. Repeat one to two more times. Drain well.
Method 1 - Use an Instant Pot
- Combine the rice, broth, and ginger in your Instant Pot. Set it to cook at high pressure for 15 minutes. If using a pressure cooker, cook over medium heat until pressure is added, then cook over low heat for 15 minutes. Once done, release the pressure naturally for at least 10 minutes before releasing it quickly. Note, do not use fast release right after cooking, because the congee is starchy and might cause the valve to clog. Once the pressure is fully released, cook the fish per the steps below.
Method 2 - Stovetop method
- Combine the rice, stock, and 4 cups of water in a big pot.
- Cook over medium-high heat until brought to a simmer. Turn to low heat. Cover the pot and leave a finger-wide gap between the lid and the edge of the pot, to allow more steam to escape and prevent the congee from spilling or boiling over. Simmer for 30 minutes. The congee will get quite thick and sticky towards the end. Stay near the pot and stir frequently. When the congee reaches the desired texture, start cooking the fish.
Marinate and cook the fish
- While the congee is cooking, combine the fish and the rest of the marinating ingredients in a medium-sized bowl. Mix well until the fish is evenly coated. Set aside to marinate.
- When the congee is cooked, turn to medium heat if cooking on the stove, or turn on the “saute” function on the Instant Pot (*Footnote 2). When the congee comes to a simmer, add the marinated fish, green onion, and salt. Stir gently to separate the fish pieces. Cook until the chicken just turns white, 2 minutes or so.
- Add the sesame oil. Stir to mix well. Taste the congee and add more salt if needed. Serve hot as a side dish.
Notes
- If you cook the dish on the stovetop, you might need a bit more chicken stock or water, depending on how much liquid evaporates during the cooking process.
- You do not need to wait until the saute function shows “ready”. You can add the fish as soon as the congee starts to simmer.
Nutrition Information
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Serving
1serving
Calories
197kcal
(10%)
Carbohydrates
23.6g
(8%)
Protein
17.4g
(35%)
Fat
3.2g
(5%)
Saturated Fat
0.8g
(4%)
Cholesterol
28mg
(9%)
Sodium
956mg
(40%)
Potassium
260mg
(7%)
Fiber
1g
(4%)
Sugar
1.6g
(3%)
Calcium
27mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 197kcal | 10% |
| Carbohydrates | 23.6g | 8% |
| Protein | 17.4g | 35% |
| Fat | 3.2g | 5% |
| Saturated Fat | 0.8g | 4% |
| Cholesterol | 28mg | 9% |
| Sodium | 956mg | 40% |
| Potassium | 260mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1.6g | 3% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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