The Comfort of Fish Congee

Congee, a type of rice porridge, is a staple in many Asian cultures, often served as a comforting breakfast or a soothing meal for the unwell. Its simplicity allows for countless variations, and one particularly delightful version is fish congee. This dish combines the creamy, soft texture of rice slowly simmered in water or broth with the delicate flavors of fish, creating a meal that is both nutritious and comforting.

Fish congee is not only a warm start to your day but also a canvas for culinary creativity. The choice of fish—be it cod, tilapia, or snapper—brings its unique taste and texture to the dish. Marinating the fish in a blend of ginger, salt, and a touch of fish sauce adds depth to the flavor profile, while the use of an instant pot makes the cooking process convenient and hassle-free.

The beauty of fish congee lies in its versatility. It can be enjoyed in its simplest form or embellished with a variety of condiments. A sprinkle of finely chopped green onions, a dash of shredded ginger, and a drizzle of sesame oil can elevate the dish, while a spoonful of fried garlic adds a satisfying crunch and aroma.

Whether you're seeking a quick breakfast option or a gentle meal to soothe, fish congee is a timeless choice that promises satisfaction in every spoonful. So why not embrace this culinary tradition and make fish congee a part of your morning routine? It’s a small act of self-care that can make a big difference in your day.

Ingredients:

1/2 cup rice

5 cups of water

1 lb. of thinly sliced ​​fish fillet, tilapia, or cod

3 green onion stalks, finely chopped

1/4 cup shredded ginger

Pepper, salt, seasoning powder, and sesame oil

Other spices:

Fried garlic

Directions:

Wash rice, drain, and mix with 1 tablespoon of oil.

Put the rice in an instant pot and pour in 5 cups of water. Close the lid according to the instant pot's instructions. Turn on the pressure cook mode for about 10 minutes. Set to automatic release mode. The porridge is done . Adjust the rice soup for your taste.

While the porridge is cooking, put the two types of fish in a bowl and marinate with shredded ginger, salt, pepper, fish sauce, and sesame oil. Set aside.

When the porridge is cooked, put all the fish in.  Leave the broth mode for the porridge to boil again for about 5 minutes, then you can turn off the simmer mode.

Scoop the porridge into a bowl and add green onion cilantro and a little garlic oil on top.

How to make garlic oil:

Chop 5 cloves of garlic. Put a non-stick pot on the stove, add garlic and 1/4 cup of oil, and simmer until the garlic turns golden, then turn off the heat.