Rabbit Fish Congee 泥鯭粥
This classic Cantonese Rabbit Fish Congee 泥鯭粥, or rice porridge if you like, infuses the wonderfully creamy soothing heat of rice porridge with the sweet tender meat of the rabbit fish.
- Prep time
- 5 min
- Cook time
- 45 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup uncooked rice
- 3 cups water, plus 2-3 cups water
- 3 rabbit fish, or any kind of small non oily firm white fleshed fish
- 1 piece dried tangerine peel, approx 2 inches
- 2 tbsp pickled mustard Zha Cai 榨菜, minced
- 3 tbsp spring onions, sliced to rounds
Instructions
- 1
Soak the dried tangerine peel in warm water until soft. Scrape white pulp off and slice into slivers.
- 2
Clean and gut fish.
- 3
In small pot, throw in the rice, dried tangerine peel, pickled mustard and 3 cups water. The water should fill no more than 1/3 of the pot.
- 4
Heat over medium high until boiling and turn down heat to gentle simmer for 45 mins at least until the rice grains break down and the porridge is thick and creamy. Be sure to keep an eye on the pot when bringing to a boil as it will tend to boil over. While cooking add additional water as necessary, one cup at a time, stirring occasionally.
- 5
Taste and add salt if necessary.
- 6
Slide the fish into congee and cook over low heat for 5 mins.
- 7
Remove fish onto a plate.
- 8
Ladle congee into bowls, place one fish per bowl, sprinkle spring onions over.