Congee With Shrimp Recipes

FISH CONGEE

Fish Congee image

Congee is a slow cooked rice porridge eaten in many Asian countries. It can be flavoured with seafood, pork, chicken, vegetables or whatever is on hand. You can serve soy sauce, sesame oil, green onions and peanuts in individual bowls, allowing everyone to add their own toppings.

Provided by Mary Jenny

Categories Rice

Time 1h

Yield 6 , 6 serving(s)

Number Of Ingredients 10

Ingredients

1 cup pc thai jasmine rice, rinsed
2 slices gingerroot, peeled (each about the size of a quarter)
1/2 teaspoon salt
1 (240 g) package pc sustainably sourced wild pacific halibut skinless fillets
1 cup thinly sliced green beans
1/4 cup soy sauce
4 teaspoons pure sesame oil
1/2 cup thinly sliced green onion
1/2 cup dry roasted lightly seasoned peanuts
1/2 cup cilantro leaf

Steps:

Bring rice and 10 cups (2.5 L) water to a boil in large saucepan over medium-high heat, stirring occasionally. Stir in ginger and salt. Reduce heat to low, partially cover and simmer for 45 minutes to 1 hour or until rice has broken apart and is the consistency of thin porridge.
Cut fish into 1/2-inch (1 cm) cubes. Remove ginger from rice mixture; discard. Stir fish and beans into rice; cover and cook for 5 minutes, stirring once or twice, or until fish is cooked through.
Ladle into 8 soup bowls. Drizzle with soy sauce and sesame oil. Top with green onions, peanuts and cilantro.
Chef Tom's Tip: For a heartier dish, replace 4 cups (1 L) of the water with one 900 mL carton of chicken broth.

Nutrition Facts : Calories 225.5, Fat 9.2, SaturatedFat 1.3, Sodium 871.5, Carbohydrate 29.8, Fiber 2.7, Sugar 1.4, Protein 7

CONGEE

Congee image

Congee, a Chinese rice porridge, will make any cold winter's day warm and welcoming. This recipe, also known as 'jook', was inspired by my Grandmother's frequent preparation of this dish. You will enjoy congee's unique velvety and savory taste.

Provided by Mark Miller

Categories World Cuisine Recipes Asian Chinese

Time 3h35m

Yield 6

Number Of Ingredients 15

Ingredients

5 cups chicken stock
5 cups water
1 cup white rice
¼ cup apple cider vinegar
2 tablespoons fish sauce
1 tablespoon grated fresh ginger
1 teaspoon salt
¼ teaspoon sesame oil
2 (6 ounce) fillets lean white fish, sliced
¼ cup pickled Chinese vegetables
¼ cup sliced Chinese roast pork
2 tablespoons chopped scallions
2 tablespoons crushed peanuts
½ teaspoon vinegar, or to taste
½ teaspoon soy sauce, or to taste

Steps:

Combine chicken stock, water, rice, 1/4 cup apple cider vinegar, fish sauce, ginger, salt, and sesame oil in a large stockpot; bring to a boil. Reduce heat and simmer until congee has thickened to the consistency of a light porridge, about 3 hours.
Stir fish into congee and simmer until cooked through, about 10 minutes.
Serve congee in bowls topped with pickled vegetables, roast pork, scallions, and peanuts. Drizzle 1/2 teaspoon vinegar and soy sauce over toppings.

Nutrition Facts : Calories 204.8 calories, Carbohydrate 28.3 g, Cholesterol 25.4 mg, Fat 2.9 g, Fiber 1 g, Protein 15.1 g, SaturatedFat 0.6 g, Sodium 1430.7 mg, Sugar 1.2 g

CONGEE WITH SHRIMP

Congee With Shrimp image

Number Of Ingredients 5

Ingredients

1/2 cup raw rice
6 cups water
12 shrimp
salt
lettuce

Steps:

1. Wash rice (see HOW-TO, _Rice: To wash). Place in a saucepan with water. (Since congee boils over easily, always cook it in a deep pot.) 2. Bring to a boil. Then reduce heat to low and simmer, covered, until rice thickens and becomes porridge-like (about 2 hours). Stir occasionally to prevent rice from sticking to the bottom of the pan and burning. 3. Shell and devein shrimp. Add shrimp and season with salt to taste. Simmer, covered, 10 minutes more. Garnish with shredded lettuce. NOTE: Depending on the proportion of water to rice, congee can be made thick or thin. If it becomes too thick during cooking, just add more water. Its texture can also be made creamier by beating the cooked congee with a wire whisk or rotary beater.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

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