Fish Fillet Congee Using Instant Pot (电压锅版生滚鱼片粥 Sheng Gun Yu Pian Zhou)
This fish fillet congee is easy, light, nutritious, and quite suitable for a hot summer day.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/3 cups (or 310 ml) medium or short grain rice
- 2 1-inch long (2.5cm) pieces of ginger
- 2 green onions
- ~11 cups water
- 2 fish fillets
- ~2 teaspoon kosher salt (or 1 teaspoon table salt)
- ¼ teaspoon ground white pepper
- ½ teaspoon corn starch
Instructions
- 1
Follow steps 1 to 5 from my previous post for shrimp congee. It’s the same steps for the congee/porridge. Since this recipe calls for double the ginger, only add half the ginger slices to the Instant Pot. Save the rest for the fish fillet marinade in the following step.
- 2
While waiting for the congee to cook, prepare and marinate the fish fillets. Cut the fish fillets at an angle into thin slices and put the slices in a bowl. Add 1 teaspoon kosher salt (or ½ teaspoon table salt), ¼ teaspoon ground white pepper, ½ teaspoon corn starch, and the other half of the ginger slices, mixing well. Marinate for at least 30 minutes either on the kitchen counter or in the refrigerator.
- 3
Chop the 2 green onions into thin slices.
- 4
When the Instant Pot is done cooking the rice, it will switch to the “Keep Warm” mode automatically. You can use a utensil to manually switch the valve to the “Venting” position to let out the steam. (WARNING: Never use your hand to turn the valve as the steam will be hot. ALWAYS follow all safety instructions that come with your particular Instant Pot.) Optionally, if you are not pressed for time, wait 15-20 minutes until the Instant Pot naturally releases pressure. No matter the method, be sure to wait until the little floater next to the valve drops down before opening the lid.
- 5
Uncover the lid and press the “Cancel” button. Then press the “Sauté” button. When bubbles start appearing in the congee, use a wooden spatula to stir and mix the congee for a few minutes so the grains are further broken down and more integrated into the water.
- 6
After a few minutes of stirring, add the marinated fish fillets and continue stirring and combining everything. Make sure be gentle and not to break the fish fillets.
- 7
When the fish fillets change color from translucent to white, (about 30 seconds to 1 minute), press the “Cancel” button.
- 8
Add the green onions and the 1 teaspoon kosher salt (or ½ teaspoon if using table salt) and mix well. Add more salt to taste.