This fish congee is a comfort food recipe! It’s a classic rice porridge with marinated fish, soy sauce, nutty sesame oil and green onions. Made in the Instantpot so it was all thrown into one pot to do it’s own magic! It’s perfect for a rainy day or when you’re feeling under the weather!
Ingredients for the recipe:
White rice: Short or medium grain rice because they release more starch, making it creamier.
Chicken broth: You can also substitute with water!
Ginger
Shiitake mushrooms: I used dried rehydrated shiitake mushroom. I soaked them for 30 minutes before slicing. You can also rehydrate mushrooms ahead of time to leave in the fridge sealed in a container for up to 7 days!
Green onions: A staple garnish in all my Asian dishes!
Sea salt: I used 1/2 teaspoon but add more or less to taste.
White fish: I used frozen tilapia but you can use fresh tilapia or other white fish like cod, halibut or sea bass!
Fish marinade: shaoxing wine, light soy sauce, ginger, white pepper and sea salt
This is a perfect recipe when you’re feeling under the weather or during those rainy days. My mom would always make this for me whenever I was sick! She’s made versions of chicken and ground meat too.
I used short grain rice which is ideal for congee because it releases more starch compared to medium or long grain. Medium grain works fine if that’s all you have though! I’d avoid long grain for this recipe!
Soy sauce, sesame oil and green onions were all garnishes on top before serving. They’re all staple ingredients I ALWAYS have at home. I use them in almost all my recipes!
I love Instantpot recipes because I just throw everything into the pot and it does it’s job while I do other household chores or work!
If you recreate this Fish Congee recipe, I’d love to know! Tag me on my Instagram @winniekison and follow along for more Asian recipes! Follow me on my Pinterest as well to get links to all my recipes!
Fish Congee (Chinese Rice Porridge)
Ingredients
- 1 cup uncooked short or medium grain rice
- 8 cups chicken broth can also use water
- 2 slices ginger
- 6 shiitake mushrooms rehydrated and sliced
- 2 green onions chopped
- 1/2 teaspoon sea salt
- 8 oz white fish i used tilapia
- Toppings: soy sauce, sesame oil, more green onion
Fish Marinade
- 2 teaspoons shaoxing wine
- 2 teaspoons light soy sauce
- 1 teaspoon grated ginger
- 1/4 teaspoon white pepper
- 1/4 teaspoon sea salt
Instructions
- Add dried shiitake mushrooms into a large bowl, then add warm water to rehydrate until soft, then drain and slice thinly.
- Add rice, broth, ginger and mushrooms into instantpot. Make sure knob is on sealing, then press the porridge function (high pressure for 20 minutes). When done, turn knob to venting and allow pressure to release for 10 minutes.
- While congee is cooking, marinate fish with shaoxing wine, light soy sauce, grated ginger, white pepper and sea salt in a bowl.
- When congee is done, remove lid and turn to sauté function. Add in marinated fish, green onions and sea salt. stir and cook until the fish turns white, about 2 minutes.
- Serve warm with soy sauce, sesame oil and green onions on top!
Notes
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