Fish Congee (Chinese Rice Porridge)
This 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!
Servings 4 servings
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
*I used Tilapia but you can use any white fish you'd like - cod, sea bass, halibut, etc.