Claypot Fish Congee
A comforting and flavorful Chinese rice porridge, slow-cooked in a claypot with perfectly sliced tender fish, ginger, and aromatics, ensuring a rich taste without any fishiness. Ideal for a nourishing meal.
Ingredients
- 1 cup white rice rinsed
- 8 cups chicken or fish broth
- 200 g white fish fillet e.g.
- 1 inch ginger julienned
- 2 stalks scallions chopped for garnish
- 1 tbsp sesame oil
- 1 tbsp cornstarch for marinating fish
- 1 tsp soy sauce for marinating fish
Instructions
- Rinse rice thoroughly until water runs clear. In a claypot or heavy-bottomed pot, combine rinsed rice and broth.
- Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 40-45 minutes, stirring occasionally to prevent sticking. The rice should break down into a creamy porridge.
- While congee simmers, marinate the thinly sliced fish with cornstarch, soy sauce, and a pinch of white pepper.
- After 40 minutes, add julienned ginger to the congee. Stir gently.
- Carefully add the marinated fish slices to the hot congee. Cook for 2-3 minutes, or until the fish is just opaque and cooked through. Avoid overcooking to keep the fish tender.
- Season the congee with salt and white pepper to taste. Drizzle with sesame oil.
- Serve hot, garnished with fresh chopped scallions.
Notes
For the best results, use a firm white fish like cod, snapper, or sea bass. Marinating the fish briefly in cornstarch helps keep it tender and prevents it from sticking. You can customize your congee with other toppings like fried shallots, a dash of white pepper, or a few drops of chili oil. Ensure the congee is stirred occasionally during cooking to prevent the rice from sticking to the bottom of the pot. Serve immediately for optimal warmth and flavor.