Fish Congee

Name: Fish Congee
Cook time: 35 min
Total time: 35 min
Cuisine: Malaysian
Ingredients: ¾ cup multigrain/short grain rice, washed and drained; ¼ cup basmati rice, washed and drained; 4 cups stock/water + more if needed; 4 cups stock/water + more if needed; 1 tsp ground white pepper; Salt to taste; 200 g salmon/threadfin/garoupa/sea bass fillets, thickly sliced; 200 g salmon/threadfin/garoupa/sea bass fillets, thickly sliced; 200 g salmon/threadfin/garoupa/sea bass fillets, thickly sliced; 200 g salmon/threadfin/garoupa/sea bass fillets, thickly sliced; 2 Tbsp light soy sauce; 1 Tbsp miso/taucu paste; 1 Tbsp miso/taucu paste; 2 Tbsp vegetable oil; 1 Tbsp sesame oil; 1 bulb garlic, peeled and minced; 3 cm fresh young ginger, peeled and julienned; 2 Tbsp fried shallots; Spring onions, thinly sliced

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

Champur

By Jasvinder Karam

Published 2023

About

A warm and hearty congee with a grainy texture and a light flavour.

Ingredients

For the Congee

¾ cup multigrain/short grain rice, washed and drained
¼ cup basmati rice, washed and drained

Asia
Malaysia
Fish course
Pescatarian

Method

Cooking the Congee

Boil the rice in a pot with 4 cups of water for about 30 minutes on medium heat. Cook until the rice starts to disintegrate and becomes mushy.
If the congee is too thick, add water until the preferred consistency is achieved.

Ingredients

For the Congee

Method

Cooking the Congee

Frying th