Fish Congee Recipe (Cod) | Smoky Wok (2024)

FAQs

How many calories are in fish congee? ›

Fish Congee is a main course that serves 4. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 441 calories, 36g of protein, and 5g of fat per serving.

And feel free to get creative with your Congee toppings. I've opted for some crispy mushrooms, avocados, green onions and scallions - but any savory combo that you prefer would be equally as delish. I made it recently with a dollop of Cilantro Vinaigrette and it was SUPERB!

Plus, pressure cooked congee will have a slightly starchier result, if that's the texture you're looking for. Either way, you will need to rinse the rice prior cooking, then simmer the rice with water until it's fully cooked.

To store leftover congee, keep it in a sealed container in the refrigerator. It will keep for up to five days. Reheat congee slowly in the microwave or on the stovetop just until warm. Stir in a little more liquid as needed to loosen up the porridge.

WHY IT'S HEALTHY: Congee has a greater water-to-rice ratio than steamed rice. Every 100g of congee has about 65 calories and 7.5g carbohydrate. The same amount of white rice has 140 calories and 31g carbohydrate. TRY IT AT HOME: For homemade congee, use brown rice or whole grain as they are healthier.

Congee is considered in TCM as a must-have breakfast dish. By jump-starting the digestive system congee injects the nutrients right where they are needed and naturally heals by nurturing the digestive system to maximise it's function. If you need to lose or gain weight congee can help.

The benefits of congee and looser porridge result from long, slow cooking with lots of water, transforming food into a meal that hydrates, supports digestion & soothes the stomach. Congee improves digestion by soothing and balancing the entire digestive tract and every organ of digestion.

Beancurd skin is the secret ingredient to ensuring the texture of each bowl of congee comes out right. Adding the beancurd skin helps to make the rice grains mushy, and thus easier to cook down to a smooth consistency.

The range of sides that goes with congee is endless. Lovers of preserved will be spoilt for choice with options such as pickled cucumber, wheat gluten, pickled turnip, pickled white gourd, fermented bean curd, dried bamboo shoot, salted clam, salted duck egg, meat floss and all sorts of fried bean sticks.

Congee or Rice Porridge

Here's how to make congee, the savory Chinese rice porridge, out of overcooked rice: Bring a couple of inches of water to a boil in a sauce pan and start adding the mushy rice, a couple of spoonful's at a time. Break them up with a whisk, as you add them to the water.

Why do you freeze rice for congee? ›

Even after draining the rice, there will be a small amount of water left clinging to the grains that they will absorb—and when that water expands as it freezes, it cracks the grains so that they break down much more quickly during cooking.

There are infinite recipes for congee and porridge. More porridge is probably sweet and congee is more often savory, but there are plenty of traditional exceptions in both cases!

Storage: The congee can be refrigerated in an airtight container for up to 5 days. Reheat congee over medium-low heat, and add a splash of water to thin out if too thick.

Any type of white rice, except for basmati, is suitable for congee. Chinese or Japanese short-grain rice and Thai long-grain jasmine rice are all good choices. Glutinous rice (aka sweet rice) can be mixed with white rice, but it shouldn't be used on its own to make this dish.

If cooked rice is left out for more than 2 hours, bacteria has a chance to grow and cause you to get sick. We've all left cooked food out on the counter in the kitchen overnight. It's a common mistake that happens, but it might be tempting to eat the leftovers but it's always best to throw them away.

Congee contains 82 calories per 249 g serving. This serving contains 0.2 g of fat, 1.7 g of protein and 18 g of carbohydrate. The latter is 0 g sugar and 0.3 g of dietary fiber, the rest is complex carbohydrate. Congee contains 0.1 g of saturated fat and 0 mg of cholesterol per serving.

For a healthier version, I frequently recommend using brown rice, or even barley or millet. Simmer on very low heat for 1-2 hours or until rice is quite broken down.