Fish Congee

🛒 Ingredients

• White Rice 40 g · 146 kcal
• White Fish Fillet (e.g., Cod) 80 g · 66 kcal
• Chicken Broth (low sodium) 300 g · 6 kcal
• Fresh Ginger 10 g · 0 kcal
• Green Onions (scallions) 10 g · 0 kcal
• Light Soy Sauce 10 g · 1 kcal
• Sesame Oil 3 g · 27 kcal
• White Pepper 1 g · 0 kcal

👨‍🍳 Instructions

1. Rinse the white rice thoroughly until the water runs clear; soak it in water for at least 30 minutes, then drain.
2. In a large pot, combine the soaked rice and chicken broth; bring to a boil over high heat, then reduce heat to low.
3. Add half of the sliced ginger to the pot and simmer, partially covered, for 45-60 minutes, stirring occasionally to prevent sticking, until the rice breaks down into a creamy consistency.
4. Season the fish fillets with a pinch of white pepper and steam or gently poach them for 5-7 minutes until cooked through.
5. Flake the cooked fish into bite-sized pieces; taste the congee and season with light soy sauce and white pepper as needed.
6. Ladle the hot congee into serving bowls, arrange the flaked fish on top, and garnish with the remaining fresh ginger, chopped green onions, and a drizzle of sesame oil.