You Can Cook Gourmet.com

Butterfly Fish Congee 魚片粥

Recipe

Ingredients

Video

Ingredients:

For butterfly fish congee

• 1 piece fresh water fish fillet, about 4 oz (125 g);
  
• 3 cups (720 ml) plain congee;
  
• 1/2 teaspoon liquid aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
  
• 1/2 teaspoon vegetable oil;
  
• 1 tablespoon finely julienne ginger;
  
• 1/2 tablespoon thinly sliced scallion;
  
• Sea salt, adjust to taste.

For congee base

• 1/2 cup rice;
  
• 1 cup (240 ml) water;
  
• 1/4 teaspoon sea salt;
  
• 1/2 teaspoon vegetable oil;
  
• 1 piece ginger, about 1 - 2 oz (30 - 60 g), peel, pound and rough chop;
  
• 2 cups (480 ml) water.

Recipe:

Serving for 4

For congee base

1. Soak rice in 1 cup water with 1/4 teaspoon sea salt and 1/2 teaspoon vegetable oil for 2 hours, better overnight;
   
2. Add rice and chopped ginger to 2 cups water in a large stock pot over medium high heat;
   
3. Turn to simmer when it comes to a boil;
   
4. Cook until rice break apart to congee;
   
5. Set aside.

For butterfly fish congee

1. Clean and pat dry, leave fish skin on;
   
2. Slice the first one not all the way through and the second through;
   
3. Flatten to form a butterfly;
   
4. Marinate fish with liquid aminos, vegetable oil and julienne ginger;
   
5. Transfer 3 cups (720 ml) congee to the clay pot/sauce pot;
   
6. Add fish when congee comes to a boil;
   
7. It is done when fish turns white;
   
8. Top with scallion, serve hot.

Go back to top