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Ingredients
- Serves 4 people
180 ml cup Jasmine rice
100 g dried ikan bilis (anchovy)
1.5 L water
1 thick slice ginger (washed but unpeeled)
240 g sliced batang (mackerel) or other fish
1 tbsp vegetable oil
1 tsp sesame oil
1 tsp light soy sauce
1 tsp shaoxing wine (optional)
ground white pepper
julienned ginger
chopped spring onions
soy sauce
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Sarah's Asian Myths: 15 Minute Fish Congee
Silky, warm rice congee is comfort food for many Asians, but it usually takes hours to get that perfect consistency. This hack creates a wonderful bowl of creamy congee in just 15 minutes by utilising the freezer, so you can make this cosy classic anytime.
- Easy
- 10 min
- 18 min
- 5 min
- 3 steps
- 13 Ingredients
- Easy
- 3 steps
- 13 Ingredients
- 10 min
- 18 min
- 5 min
Instructions
-
Freeze the rice
- Rinse the rice well to remove excess starch. While the rice is still damp, place it in a freezer-proof container or bag and seal.
- Freeze overnight. You can also keep the frozen rice in the freezer for up to 6 months, so you can have it ready to go anytime.
-
Make Ikan Bilis Stock
- In a large pot, heat up 1 tbsp of vegetable oil.
- Saute the ginger slice and dried ikan bilis lightly, until lightly golden brown.
- Add 1.5 litres of water and bring to a boil, then turn the heat down and simmer for 10-15 minutes. Strain.
-
Make Fish Congee
- Lightly break up the frozen rice, and place it in a large pot. Add the strained ikan bilis stock.
- Bring to a boil, and cook for 15 minutes. The rice grains should have disintegrated and the congee should be creamy and thick.
- Just before the congee is done, mix the fish slices with the sesame oil, soy sauce and Shaoxing wine, if using, in a bowl. Stir together and leave to marinate for 2-3 minutes.
- Stir the marinated fish into the congee and cook for another 1-2 minutes, untilthe fish is just cooked.
- Serve each bowl of congee with your preferred garnishes.
Garnish and Serve!
Serve each bowl of congee with your preferred garnishes.
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Ingredients
- Serves 4 people
-
180 ml cup Jasmine rice
-
100 g dried ikan bilis (anchovy)
-
1.5 L water
-
1 thick slice ginger (washed but unpeeled)
-
240 g sliced batang (mackerel) or other fish
-
1 tbsp vegetable oil
-
1 tsp sesame oil
-
1 tsp light soy sauce
-
1 tsp shaoxing wine (optional)
-
ground white pepper
-
julienned ginger
-
chopped spring onions
-
soy sauce
Nutrition
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