This congee is one of the ones where you add the extra ingredients in last.
This is a very simple yet yummy tasting congee. Using Fish as the protein allows for a very lean and healthy meal.
I use frozen basa fish fillet because it's easy to use and I usually have a package or 2 on hand in my freezer. I defrost the fish in the fridge overnight. As always, because there's seafood, I add ginger to help get rid of the "fishy" smell/taste.
For Corn, you can use either frozen or canned corn. If you have corn on the cob you'll have to remove the kernel from the corn to use it. Since I live in Canada where I can only get fresh corn in the summer, I typically use frozen or canned corn for this congee.
This recipe will make 1 big pot of congee enough to feed a family of 5.
Fish and Corn Congee
Makes 1 big pot Prep Time: Overnight Cook Time: 30 Mins
Ingredients
- 3 to 3.5 L of water
- 1.5 rice cooker cups of frozen rice
- 2 packages of defrosted basa fillets
- 2 cups of frozen corn or 2 cans of corn kernel, drained
- 3 slices of ginger
- 1.5 tsp of salt
- 2 green onion chopped (optional)
Directions
- Put the water and ginger into the pot on the stove top and turn the heat to max.
- Once the water is boiling, add in the rice and stir until it's boiling again so nothing sticks to the bottom.
- Once it's boiling, turn the heat town to simmer and cover. Let it simmer for 20 mins.
- While the pot is simmering away, wash the basa fillets and then cut each piece into 4 like I show in the picture to the right. You don't want to cut it too small as it'll break apart some more when it's cooked.
- Strain the fish in the fridge to get rid of the water.
- Chop up the green onion on a clean surface. (if you're adding the green onion)
- At the 20 minute mark, turn up the heat again to high.
- Once it's at a roiling boil, add the salt and the corn and stir.
- Once it's boiling again, add the fish and stir. Let it come to a boil and cook it for 5 minutes.
The congee is not ready to eat. You can top it off with the green onion or stir it in at this point.
I generally like my green onion raw so I just add it on top of my boil of congee
Enjoy!
Thanks for the comment. One thing I like about this is that it's only really 10 mins in front of the stove. Other then that, I was elsewhere doing things like Laundry while the congee simmers :)
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