You probably have not learn or tried our 20-Minute Congee, you’re in for a deal with to study this unimaginable and distinctive cooking method, this time with fish and refreshing greens.
For a lot of purists and traditionalists, the concept of a 20-Minute Fish Congee sounds fully not possible. Moderately than persuade you, this can be a recipe it’s important to attempt to actually comprehend.
Reading: how to make fish porridge
Our Recipe for 20-Minute Congee – with some new updates!
It would sound like an exaggeration, however for any dwelling prepare dinner who has spent hours standing over a congee pot, you could do that technique simply to expertise the fun.
The essential course of is to soak the rice, freeze it in a single day, then prepare dinner it till it’s thickened (about 20 minutes). (The standard technique of beginning with uncooked rice takes a minimum of 90 minutes!)
After publishing my traditional pork and preserved egg congee recipe, our readers got here in with some glorious insights. For this recipe, I’ve heeded one reader’s recommendation to briefly soak the rice (reasonably than simply rinsing it) earlier than freezing to additional shorten the cooking time.
Doing this step helps thicken the congee in an excellent shorter period of time. It’s actually like magic.
With a bag of frozen rice within the freezer on standby, you’re by no means greater than minutes away from a pot of yummy congee.
Nice for Breakfast, Brunch, or Lunch
Congee is a superb breakfast meals specifically, because it’s in style at dim sum eating places and Chinatown noodle soup spots. It’s heat, filling, and simple to digest. It’s additionally a terrific starter meals for infants.
What Fish to Use
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Purchase what’s obtainable, however any flaky, white, much less oily fish is nice to make use of on this fish congee.
I used flounder fillet, and sliced them into comparatively giant items to make sure they didn’t by accident dissolve within the thick congee as soon as they have been cooked.
The Congee Debate: Thick or Skinny
There’s a longstanding debate in our household on whether or not thick or skinny congee is true. Invoice likes a thicker congee, as most Cantonese of us do, whereas I want a thinner congee that isn’t too viscous. I grew up with a skinny rice porridge referred to as pao fan, and I’ll defend the deserves of thinner congee till I’m pink within the face!
As for Sarah and Kaitlin, maybe it’s not stunning they gained’t say a technique or one other the place their allegiances lie…
On your functions, 8 cups of water/rooster inventory yields a thick congee. For thinner congee (the best way I prefer it), use 9 cups of liquid.
Wash the rice 1-2 instances, mixing it within the water along with your palms earlier than discarding the starchy water. Submerge and soak the rice for half-hour.
Drain and switch to a resealable bag or different freezer-safe container. Freeze for a minimum of 8 hours.
Add the fish items to a medium bowl.
Marinate the fish with salt, white pepper, oyster sauce, Shaoxing wine, and ginger. Use your palms to toss the fish to coat. Add the egg white, and gently combine till the marinade feels slippery and every fish chunk is well-coated.
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Cowl the bowl with an overturned plate and switch to the fridge for quarter-hour to marinate whilst you begin the congee.
In a big pot, convey 8-9 cups of inventory and the frozen rice to a boil (no must defrost the rice). Cowl, leaving the lid barely ajar to keep away from the congee boiling over, and scale back the warmth to medium low. Simmer for 10 minutes. Don’t stir.
Whereas the congee cooks, wash and finely chop the romaine lettuce…
And really thinly julienne the ginger. Don’t put together the ginger forward of time, as you need the flavour of freshly reduce ginger.
After 10 minutes, improve the warmth to medium excessive, and stir the congee constantly for a few minutes to thicken.
Stir within the lettuce, and convey to a boil to wilt the leaves.
Lastly, add the fish items, gently stirring to distribute them. (In the event you don’t just like the style of uncooked ginger in your congee, you possibly can add the ginger at this level, together with the fish fillets.)
Carry to a boil to prepare dinner the fish via, and add further salt and white pepper to style.
Serve topped with scallions, cilantro, and ginger if desired.