Instant Pot (Pressure Cooker) Fish Congee
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
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Servings
4 people
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Calories
268 kcal
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Course
Main Course, Breakfast, Appetizer
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Cuisine
Vietnamese
Instant Pot (Pressure Cooker) Fish Congee
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Vietnamese fish congee (rice porridge) is so flavorful and comforting. Making it in a pressure cooker is super easy and cuts down cooking time significantly. A steamy and delicious bowl of fish congee will be ready in just 30 minutes.
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Ingredients
For the fish congee
- 3/4 cup rice (see recipe notes for more details)
- 2 tablespoons split mung bean (optional)
- 1 - 1.5 lb fish bones (see Recipe Notes below for instructions for using fish steaks instead)
- a thumb-sized piece of ginger
- 1 large shallot
- 6 cups water (boiling water for faster cooking)
- 1 teaspoon salt (plus more to taste)
- 1 tablespoon fish sauce (plus more to taste)
- 1 lb fish fillet (grouper works best)
Suggestions for toppings and herbs
- Fried shallot
- Chinese crullers
- scallion, thinly sliced
- cilantro, roughly chopped
- Vietnamese perilla, thinly sliced
- black pepper
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Instructions
- Wash rice and mung bean (if using) and drain, add to the pressure cooker.
- Scrub fish bones with salt and rinse under cold water. Add to the pressure cooker.
- Peel and slice ginger into thin slices. Peel and cut shallot in half. Place in the pressure cooker. Add water and 1 teaspoon salt to the pressure cooker too. Cook on high pressure for 12 minutes (you can also select Porridge mode if using Instant Pot).
- While the congee is cooked in the pressure cooker, slice fish fillet on the diagonal into 1/2 in thick pieces. Season with a pinch of salt and pepper, set aside.
- Once the pressure cooking is over and the pressure has been naturally released, remove and discard the fish bones. If using an Instant Pot, switch to Sauté mode, add fish fillet slices. Cook for a couple minutes or until fish is fully cooked.
- Check consistency, if it's too thick, add some more water. If it's too thin, simmer a little more. Add 1 tablespoon of fish sauce and adjust seasoning to your liking.
- Transfer congee to serving bowl and add toppings and herbs of your choice.
Notes
- If you cannot buy fish scraps, you can use 1.5 - 2 lbs of fish steaks instead of using a combination of fish scraps and fish fillet. Grouper fish steaks work best.
- After that, remove the fish bones, break the fish into smaller chunks. Season the congee to your liking, ladle into serving bowls and enjoy.
- It's best to use short grain white rice such as Japanese rice for a creamy and silky texture. Or you can use a combination of jasmine rice and sticky rice.
- Besides grouper, you can use other firm and meaty white fish such as halibut and barramundi.
- Fried shallot, Chinese crullers and Vietnamese perilla can be bought at Asian grocery stores.
- If using fresh fish steaks, cook with high pressure for 10 minutes and let pressure release naturally all the way or for at least 10-15 minutes and then release slowly.
- If using frozen fish steaks, cook with high pressure for 12 minutes. Also let pressure release naturally.
Nutrition Information
Show Details
Calories
268kcal
(13%)
Carbohydrates
33g
(11%)
Protein
28g
(56%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
57mg
(19%)
Sodium
1016mg
(42%)
Potassium
416mg
(12%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
14IU
(0%)
Vitamin C
1mg
(1%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 28g | 56% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 57mg | 19% |
| Sodium | 1016mg | 42% |
| Potassium | 416mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 14IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* 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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