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Fish Congee

Category: Starters

Serves: 4 people

Preparing time: 00:10

Cooking time: 02:00



200g jasmine rice, washed thoroughly

2 litres fresh fish stock, or 1 fish stock cube diluted into 2 litres of water

salt, to taste

1cm fresh ginger, thinly shredded

600g white fish, cut into large chunks and marinated

2 each spring onions, cut into 3 or 4 large pieces

Fish Marinade

1 tbsp oyster sauce

1 tbsp light soy sauce

1 tbsp sesame oil

1 tbsp shaohsing wine


4 tbsp crispy fried shallots

1 each spring onion, thinly shredded

1 tbsp fresh coriander, roughly chopped

Cooking Method

Step 1

In a large saucepan place in the rice and fish stock then bring to the boil. Once boiling, stir the rice well and add a good pinch of salt, ginger and the spring onions. Put the lid on and turn the heat to low.

Step 2

Check the rice every 20 minutes and give it a good stir to prevent the rice from sticking to the pan and after 1 hour 30 minutes – 2 hours the rice should resemble the consistency of porridge. Top the pan up with water if it becomes too thick.

Step 3

Once the rice is cooked, carefully place the fish pieces on top of the rice and cover with the lid again. Cook over a very low heat for 10-15 minutes until the fish is cooked through.

Step 4

Serve the congee in individual bowls and garnish with the crispy fried shallots, thinly shredded spring onion and fresh coriander.

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