Friday, 27 June 2014

Fish Congee

A classic one-pot meal, you can never turn down a bowl of steaming fish congee.

Fish Congee Recipe from Nomsies Kitchen

Hello and happy Friday!

I hope you had a great week and are looking forward to a fun-filled weekend! I am having such a good time watching the World Cup, I tell you, I have been experiencing a lack of voice from all the shouting I have been doing at my TV. It’s a rest day from the football today so I thought I might catch up on my blogging.

Fish Congee Recipe from Nomsies Kitchen

Since I have been cooking for one this week, it has been really slow food wise. I cook something and it takes me 2 days to finish the whole lot. It’s good in a way, as that means I have more time to do other things. Ideally, I should be telling you that I have been uber productive and spring cleaned the house and ran a 100 miles but no, it’s more like watching football with the Kardashians and the Fashion Police in between.  

Anyway, one of my easy one-pot meals for one is fish congee. I love congee and always order it when I have dim sum. At home, I make this really easy fish congee with cod fish. It’s just putting everything in a pot and leaving it to boil. I can never refuse a bowl of this comforting congee and I hope you try it for yourself.

Note my Brazilian colours place mats!

Fish Congee Recipe from Nomsies Kitchen

Fish Congee
Prep Time: 10 minutes / Cooking time: 45 minutes / Serves 4

125gm Jasmine Rice
1 litre Water
200g Cod Fish
2 Tbsp Light Soy Sauce
1 Tbsp Rice Wine Vinegar
2 tsp Cornflour
2 tsp grated Ginger
1 Tbsp chopped Scallions
100gm Baby Spinach
1 tsp Sesame Oil
Salt and White Pepper to taste
1 Salted Egg (Boiled) (*optional)
Fried Onions (*optional)


1. Wash the rice and place in a large and deep pot. Pour in the water and bring to the boil. Stir, and then reduce the heat to a simmer. Cover the pot slightly and leave to simmer for about 35 minutes until the rice has softened and the liquid has reduced.

2. Meanwhile, cut the fish into thin slices and marinade with the light soy sauce, rice wine vinegar, cornflour, ginger and half the chopped scallions. Turn the heat up and add in the fish and spinach to the congee.

3. Bring to the boil before switching off the heat. Season with the sesame oil and some salt and pepper. Scatter over the remaining chopped scallions. If serving with some salted eggs, you can chop and scatter on top of the congee together with the fried onions before serving.

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