Guangdong
Fish congee
Silky rice porridge with tender slices of fish and ginger. Cantonese breakfast at its most gentle.
75 minTime
22 gProtein each
mildSpice
The congee shop bowl3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original380kcal
22 gprotein
2 gfibre
75minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
5 steps- 1Wash the rice, drain and mix with half the salt and the oil. Leave 15 minutes.
- 2Bring the water to a boil, add the rice and simmer on low, partly covered, for 60 minutes, stirring now and then.
- 3Meanwhile slice the fish thinly and mix with soy sauce, cornflour, half the ginger, pepper and sesame oil.
- 4Season the congee with the remaining salt. Slide in the fish and simmer 2 minutes, stirring gently.
- 5Ladle into bowls and top with the remaining ginger, spring onion, coriander, peanuts and youtiao.
Serve it like this
Serve in deep bowls with youtiao slices propped on the rim and peanuts scattered on top.
