Sunday, March 20, 2016

Fish Congee

Weather has been so hot and humid of late that all I wanted was soupy and easy to eat food.  Since we had a fish head and some fish bones in our freezer, why not make some fish stock and cook congee out of it? I prefer congee cooked from soup stocks because the congee are more flavourful cooked that way! More work but all worthwhile.  This healthy fish congee makes a great meal for toddlers, children and adults. One pot for all :)

Fish Congee
2l fish stock
1 cup rice (soaked for 30min at least with a few drops of oil and 1/4 tsp salt)
White Fish slices
3 tbsp minced meat (seasoned with 2 tsp soy sauce, a dash of pepper, 1/2 tsp sesame oil & 1 tsp cornflour)
Salt & Pepper to taste
Spring onion, fried onion & pepper- for garnishing & taste

1. Bring fish stock to boil, drain rice water and pour rice into fish stock. Allow to come to boil and let it be on medium heat, letting rice cooked and thicken into congee texture.
2. Add in white fish slices into boiling thickening congee, spoon into small teaspoons of minced meat and stir well with a ladle to allow congee to cook evenly.
3. When fish slices and minced meat are cooked, season congee with salt to taste.
4. Garnish with spring onion cubes, fried onion, pepper and serve immediately.

How to make Fish Stock?
Bones and head of 1 garoupa, wash and dried briefly with kitchen towel
8-10 dried scallops or 4 medium sized scallops, rinsed
3 stalks of spring onion
1 carrot, skinned and diced
3 to 4 slices of ginger
2.5 litres of water

1. Place water in a big pot, place in dried scallops, spring onion stalks, carrot and bring to boil.
2. In a non-stick pan, heat 1/2 tsp oil and add in ginger slices and fry till fragrant. Add in fish head and bones and pan fried till 3/4 cooked. If you have stock bags, you can place the fish head and bones into 2 or 3 stock bags and place them into the main stock pot, otherwise scoop pan fried fish head and bones directly into stock pot.
3. Allow stock pot to come to a boil, lower heat and let it be on a rolling simmer for 1 or 1.5h. Fish stock is ready for soups, hotpots or congee. (Remove fish head and bones before using for cooking congee)

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