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