Fish Congee

Rice slow-cooked until it breaks down into a creamy texture. The fish fillets are gently poached, leaving the flesh pearly and melting in your mouth.

• Prep time: 20 min
• Cook time: 50 min
• Difficulty: Easy
• Calories: 495
• Protein: 36 g
• Carbs: 64 g
• Fat: 10 g

Ingredients

• 200 g White rice ( rinsed and drained )
• 600 g Atlantic cod ( thinly sliced )
• 2 L Mineral water
• 3 tbsp fish sauce
• 4 piece Spring onion, sauté/poêlé sans matière grasse ( thinly sliced )
• 1 piece Fresh cilantro ( chopped )
• 1 tsp Ginger ground
• 2 tbsp Peanut oil
• 1 pinch Black pepper ground
• 1 piece Citrus aurantiifolia (Christm.) Swingle. ( cut into wedges )
• 30 g Fresh ginger ( peeled and thinly sliced )
• 4 piece Youtiao (fried dough sticks) ( cut into pieces )

Instructions

1. Toast the rice

   In a dry saucepan, heat the white rice until the grains become opaque and release a toasted nutty aroma.

2. Add liquid and aromatics

   Pour in the mineral water, ground ginger, and fresh ginger. Bring to a rolling boil, then immediately lower the heat to maintain a gentle simmer.

3. Cook the base

   Simmer uncovered. The rice should swell and the liquid thicken until it coats the spoon. Stir occasionally to prevent sticking.

4. Prepare and poach the fish

   Cut the cod into thin strips. Submerge them in the boiling soup. The flesh is ready when it flakes easily with a fork.

5. Final seasoning and serving

   Off the heat, pour in the fish sauce. Add the green onions, chopped cilantro, and a squeeze of lime juice. Serve immediately with the quay for a crispy contrast.

Chef's tips

• For more flavor, toast the rice until it is golden brown before adding liquid.
• Do not stir the fish too much once it's in the soup to avoid breaking the fillets.

Storage

Keeps for 2 days in the fridge. Loosen with a little water when reheating as the rice continues to absorb the broth.