广东鱼片粥
Cantonese Fish Congee
⏱️ Prep: 5 min🔥 Cook: 25 min⏰ Total: 30 minEASY
DFNFGF
🛒 Available at: Trader Joe'sWhole Foods
Servings
Ingredients
| Amount | Ingredient | Notes | Substitute |
|---|---|---|---|
| 100 g | jasmine rice米 | rinsed, frozen overnight | — |
| 150 g | white fish fillet鱼片 | thinly sliced | — |
| 1000 ml | chicken stock鸡汤 | — | — |
| 15 g | ginger姜 | julienned | — |
| 2.0 stalks | scallions葱 | chopped | — |
| 1.0 g | white pepper白胡椒粉 | — | — |
| 5.0 ml | sesame oil香油 | — | — |
Instructions
1
Simmer the congee base
Combine frozen rice and stock. Bring to boil, then simmer 20 min, stirring occasionally, until creamy and the grains have broken down.
2
Poach the fish in the congee(8 min)
Lay thin fish slices on top of the hot congee. Cover, remove from heat, and let sit 1-2 min. The residual heat poaches the fish to opaque perfection. Finish with ginger, scallions, white pepper, and sesame oil.
Pro Tips for Western Kitchens
Freezing rice overnight breaks down the grain structure, giving you restaurant-smooth congee in 20 min instead of 60.
Frequently Asked Questions
Nutrition
Per serving (approximate values)
220
Calories (kcal)
18
Protein (g)
28
Carbs (g)
4
Fat (g)
1
Fiber (g)
380
Sodium (mg)
