Sliced Fish Congee is a classic Cantonese-style porridge. The congee base is silky and smooth, and the fish slices are tender and boneless. Marinating the fish with light soy sauce adds umami, and removing the ginger before cooking, then garnishing with scallion, celery, and white pepper, makes it incredibly fresh. A warm, comforting bowl—perfect with fried dough sticks or as breakfast or dinner.
🌴 Ingredients:
· 1 cup rice (short-grain or jasmine rice for a softer texture)
· 200g fish fillets (grass carp, snakehead, or sole, thinly sliced and boneless)
🌴 Aromatics:
· 1 large piece of ginger (shredded)
· 1 section of scallion (cut into sections)
· 1 stalk scallion (chopped, for garnish)
· Cilantro, to taste (cut into sections, optional)
· 1 stalk celery (finely chopped, for garnish)
🌴 Seasonings:
· 1 tbsp light soy sauce (for marinating the fish)
· 1 tbsp cooking wine (for marinating the fish)
· 1 tsp cornstarch (for marinating, locks in moisture)
· 1/2 egg white (for marinating, makes it tender)
· A pinch of white pepper powder
· A few drops of sesame oil (for finishing)
· 1/2 tbsp fish sauce (for umami, optional)
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Prepare the Rice
Rinse the rice and mix with a little cooking oil and salt. Let it sit for 10 minutes. ⚠️ Note: This makes the congee smoother and helps the grains bloom. Keep the rice-to-water ratio between 1:15 and 1:20 for the best texture. - Marinate the Fish
Wash and drain the fish slices. Add the light soy sauce, cooking wine, half an egg white, cornstarch, and a pinch of white pepper. Mix well and marinate for 15 minutes. ⚠️ Note: The light soy sauce adds umami, while the egg white and cornstarch keep the fish tender and prevent it from breaking apart. - Cook the Congee Base
Pour plenty of water into a clay pot (rice-to-water ratio of about 1:15 to 1:20). Bring to a boil, add the marinated rice, ginger shreds, and scallion sections. Drizzle in a few drops of cooking oil. Bring to a boil, then reduce to low heat. Stir occasionally to prevent sticking. Simmer for about 30 minutes until the rice blooms and the congee thickens. ⚠️ Note: Add enough water at once; don’t add more midway. Stirring constantly keeps the congee smooth and prevents sticking. - Add the Fish
Remove and discard the ginger shreds used for marinating. Turn to high heat. Add the marinated fish slices one by one, gently separating them with chopsticks. Once the fish turns white and opaque, turn off the heat immediately and let the residual heat cook them through. ⚠️ Note: Add the fish last and separate them to prevent clumping. Turn off the heat as soon as they change color, or they will become tough. - Season and Serve
Add 1/2 tbsp fish sauce (or salt to taste) and a pinch of white pepper. Sprinkle with scallion, celery, and cilantro. Drizzle with a few drops of sesame oil and serve hot. ⚠️ Note: Add salt at the very end to keep the congee smooth. The celery is a hidden secret for adding fragrance.
💡 More Delicious Recipes:
If you enjoy this silky and comforting fish congee, you should also try my [Sliced Beef Congee] for another tender and savory bowl.
Want to explore more? Check out my full [Rice, Noodles & Dim Sum] category!
💡 Tips:
Mix the rice with a little oil and salt for a smoother congee. Keep the rice-to-water ratio between 1:15 and 1:20. Stir constantly while cooking to prevent sticking. Add enough water at once. Marinate the fish with light soy sauce, egg white, and cornstarch for tenderness. Remove the ginger before cooking the fish to avoid overpowering the flavor. Turn off the heat as soon as the fish changes color and let the residual heat cook it through for the most tender texture.
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