Seafood Congee

🛒 Ingredients

• Jasmine rice (uncooked) 60 g · 210 kcal
• Water 350 g · 0 kcal
• Shrimp (peeled, deveined) 60 g · 55 kcal
• White fish fillet (e.g., cod, snapper) 60 g · 48 kcal
• Scallops 30 g · 25 kcal
• Fresh ginger (thinly sliced or julienned) 10 g · 5 kcal
• Green onions (chopped, for garnish) 10 g · 3 kcal
• Sesame oil (for drizzle) 5 g · 45 kcal

👨‍🍳 Instructions

1. Rinse the jasmine rice thoroughly until the water runs clear; soak it in 1 cup of water for at least 30 minutes, then drain.
2. In a large pot, combine the drained rice and 7-8 cups of water. Bring to a boil over high heat, then reduce to low, cover partially, and simmer for 60-75 minutes, stirring occasionally, until the rice breaks down and becomes creamy.
3. Add the shrimp, fish fillets, and scallops to the congee. Cook for another 5-7 minutes, or until the seafood is just cooked through and opaque.
4. Season with salt and white pepper to taste. Serve hot, garnished with fresh ginger slices, chopped green onions, and a drizzle of sesame oil. Soy sauce is optional on the side.