Yueh Jook

Fish Congee

Preparation info

  • Difficulty


  • 6 to 8


Appears in

The Dim Sum Book

The Dim Sum Book

By Eileen Yin-Fei Lo

Published 1982

  • About


  • 1 Basic Congee recipe
  • 1 3-pound fresh fish (1 3-pound fishcarp, sea bass, sole, or flounder—yields pounds when prepared)

Combine in a small bowl to make a marinade

  • 1 teaspoon white vinegar
  • 2 tablespoons white wine
  • 2 teaspoons light soy sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons peanut oil
  • 1 teaspoon salt
  • Pinch of white pepper
  • 4 to 6 slices of ginger, peeled and julienned
  • 2 scallions, ends discarded, washed, dried, and cut into 1½-inch sections
  • 1 tablespoon Scallion Oil
  • teaspoon white pepper
  • 1 teaspoon light soy sauce
  • 3 scallions, finely sliced for garnish
  • 1 tablespoon chopped coriander (optional)


  1. Prepare the Basic Congee. As the congee is cooking, prepare the fish.

  2. Place the fish in a heatproof d(sh. Make sure the marinade is mixed well, then pour it over the fish. Place pieces of ginger and scallions beneath the fish, in the body cavity, and on top of it. Steam the fish for 15 minutes.

  3. Remove the fish from the steamer and allow it to cool to room temperature. Discard the skin, bones, ginger, and scallions, and break fish flesh into very small pieces.

  4. In a bowl, place the fish pieces. Add the scallion oil, white pepper, and light soy sauce. Mix lightly with chopsticks. When the Basic Congee is done, add the fish to it. Mix together and allow the congee to come to a boil.

  5. Pour the congee into the serving tureen and top with sliced scallions or coriander. Present the congee, but before serving, stir the scallions into the soup.