Fish Congee Recipe

Name: Fish Congee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pc thai jasmine rice, rinsed; 2 slices gingerroot, peeled (each about the size of a quarter); 1/2 teaspoon salt; 1 (240 g) package pc sustainably sourced wild pacific halibut skinless fillets; 1 cup thinly sliced green beans; 1/4 cup soy sauce; 4 teaspoons pure sesame oil; 1/2 cup thinly sliced green onion; 1/2 cup dry roasted lightly seasoned peanuts; 1/2 cup cilantro leaf

Servings: persons

1
Bring rice and 10 cups (2.5 L) water to a boil in large saucepan over medium-high heat, stirring occasionally. Stir in ginger and salt. Reduce heat to low, partially cover and simmer for 45 minutes to 1 hour or until rice has broken apart and is the consistency of thin porridge.
2
Cut fish into 1/2-inch (1 cm) cubes. Remove ginger from rice mixture; discard. Stir fish and beans into rice; cover and cook for 5 minutes, stirring once or twice, or until fish is cooked through.
3
Ladle into 8 soup bowls. Drizzle with soy sauce and sesame oil. Top with green onions, peanuts and cilantro.
4
Chef Tom's Tip: For a heartier dish, replace 4 cups (1 L) of the water with one 900 mL carton of chicken broth.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup pc thai jasmine rice, rinsed, 2 slices gingerroot, peeled (each about the size of a quarter), 1/2 teaspoon salt, 1 (240 g) package pc sustainably sourced wild pacific halibut skinless fillets, and more.

Yes, Fish Congee falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Congee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions