Fish Congee 魚粥
Congee love! More congee goodness! We move onto the fabulous traditional Cantonese Fish Congee 魚粥 which is my favorite congee of all time! Smooth creamy warm congee with just cooked, tender and delicious pieces of fish, what more could a gal ask for?
- Prep time
- 15 min
- Cook time
- 12 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pot of basic congee ( please click for our recipe)
- 10 oz piece grass carp 鯇魚, 300g
- 1 tbsp oil
- 3 stalks spring onions, sliced to sections
- 6 slices ginger
- 2 century eggs 皮蛋, each peeled and sliced to 6 wedges
- 2 tbsp chopped cilantro (for topping)
- 3 tbsp fried peanuts (for topping)
- 7 oz dace fish paste 鯪魚滑, 200g
- 10 small dried shrimps 蝦乾
- 1 dried tangerine peel 陳皮
- 1/2 cup chopped cilantro
- 1/2 tsp salt
- 1/4 tsp white pepper
Instructions
- 1
Make the basic congee first, following our recipe link. Note that you don't have to use dried scallops or tofu skin if you don't have it. Just omit those and follow the recipe. But I recommend you do try if you can, it's really extra, extra yummy with those ingredients in. As the congee takes kinda long to make I recommend to make it the day before. And keep in the fridge overnight.
- 2
Make the fish paste: Mince the dried shrimps and tangerine peel. Mix the minced dried shrimp, tangerine peel, cilantro, salt and pepper with the dace fish paste. Mix thoroughly. Then pick up and throw with force back into the mixing bowl, about 20 times. The texture of the paste will lighten and become bouncy and shiny.
- 3
Cook fish congee: Slice the grass carp into 1/2 inch thick slices. Pat dry with paper towel. Heat pan big enough to hold basic congee over medium hot. When pan is hot add oil, swirl, and then add the ginger, spring onions and fish slices. Let cook until some golden browning appears, flip and repeat. Remove ginger slices.
- 4
Add in all the basic congee. Once the congee is hot use a spoon to scoop up the fish paste into equal sized balls and add to the congee. Turn heat to low to prevent congee from burning.
- 5
Once the fish paste is almost cooked, about 2-3 mins, add in the century eggs. Let cook another 2 mins or until everything is the same temperature.
- 6
Scoop congee out into serving bowls, making sure to divide the fish slices, fish balls and century eggs evenly among the bowls. Top with a sprinkle of chopped cilantro and fried peanuts. Enjoy the congee!