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Ingredients
 

  • 450 g pangasus fish fillets
  • 150 g Shiitake mushrooms
  • 200 g rice, cooked
  • 50 g shallots sliced
  • 1 tsp sesame oil
  • fresh ginger thinly sliced
  • fresh coriander for garnish
  • 15 g shallots, fried for garnish

Instructions

  • Slice the shallots, ginger, and mushrooms thinly, then stir-fry in a big pot with a spray of vegetable oil to release their flavors.
  • Cut the fish fillets in big chunks. Add them to the pot with the cooked rice.
  • Add water until it cover all the ingredients. Seasoned with salt and pepper. Bring to a boil then simmer on low heat until the congee get thicker or until desired consistency.
  • Garnish with more ginger slices, fried shallots and fresh coriander. Enjoy!

Notes

The congee will get thicker the next day after storing in the fridge. You can add a bit more water when reheating it to make it more liquid.
What you can add to your congee to make it extra flavourful:
  • Fish stock adds richness to the broth
  • Fresh herbs (spring onions, cilantro) 
  • Aromatics (ginger, garlic, and shallots). Sauté them before adding the rice and liquid to release their flavors.
  • A drizzle of toasted sesame oil 
  • A splash of soy sauce to intensify the savoury taste
  • Seasonings and condiments (chili oil, fried shallots, crispy fried garlic, pickled vegetables…) These toppings add extra layers of flavors and texture to the congee.
  • Dried shrimps or scallops for a nice umami taste
Adjust the seasoning and ingredients according to your personal taste preferences. Enjoy experimenting with these tips to create a delectably flavorful homemade fish congee!