Sarah's Asian Myths: 15 Minute Fish Congee
- Difficulty: Easy
- Preparation: 10 min
- Cook: 18 min
- Clean up: min
- Steps: 3 steps
- 13 Ingredients
- Difficulty: Easy
- Steps: 3 steps
- 13 Ingredients
- Preparation: 10 min
- Cook: 18 min
- Clean up: min
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Instructions
1. 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.
2. 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.
3. 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.
