Ingredients

  • Serves 4 people
  • 180 ml cup Jasmine rice

  • 100 g dried ikan bilis (anchovy)

  • 1.5 L water

  • 1 thick slice ginger (washed but unpeeled)

  • 240 g sliced batang (mackerel) or other fish

  • 1 tbsp vegetable oil

  • 1 tsp sesame oil

  • 1 tsp light soy sauce

  • 1 tsp shaoxing wine (optional)

  • ground white pepper

  •  julienned ginger

  • chopped spring onions

  • soy sauce

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Recipe Courtesy of
Sarah Huang Benjamin

Sarah's Asian Myths: 15 Minute Fish Congee

Silky, warm rice congee is comfort food for many Asians, but it usually takes hours to get that perfect consistency. This hack creates a wonderful bowl of creamy congee in just 15 minutes by utilising the freezer, so you can make this cosy classic anytime.
  • Easy
  • 10 min
  • 18 min
  • 5 min
  • 3 steps
  • 13 Ingredients
  • Easy
  • 3 steps
  • 13 Ingredients
  • 10 min
  • 18 min
  • 5 min

Instructions

  1. Freeze the rice

    • Rinse the rice well to remove excess starch. While the rice is still damp, place it in a freezer-proof container or bag and seal.
    • Freeze overnight. You can also keep the frozen rice in the freezer for up to 6 months, so you can have it ready to go anytime.
    Freeze the rice


  2. Make Ikan Bilis Stock

    • In a large pot, heat up 1 tbsp of vegetable oil.
    • Saute the ginger slice and dried ikan bilis lightly, until lightly golden brown.
    • Add 1.5 litres of water and bring to a boil, then turn the heat down and simmer for 10-15 minutes. Strain.


  3. Make Fish Congee

    • Lightly break up the frozen rice, and place it in a large pot. Add the strained ikan bilis stock.
    • Bring to a boil, and cook for 15 minutes. The rice grains should have disintegrated and the congee should be creamy and thick.
    • Just before the congee is done, mix the fish slices with the sesame oil, soy sauce and Shaoxing wine, if using, in a bowl. Stir together and leave to marinate for 2-3 minutes. 
    • Stir the marinated fish into the congee and cook for another 1-2 minutes, untilthe fish is just cooked.
    • Serve each bowl of congee with your preferred garnishes.


Garnish and Serve!

Serve each bowl of congee with your preferred garnishes.

Garnish and Serve!

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Ingredients
  • Serves 4 people
  • 180 ml cup Jasmine rice

  • 100 g dried ikan bilis (anchovy)

  • 1.5 L water

  • 1 thick slice ginger (washed but unpeeled)

  • 240 g sliced batang (mackerel) or other fish

  • 1 tbsp vegetable oil

  • 1 tsp sesame oil

  • 1 tsp light soy sauce

  • 1 tsp shaoxing wine (optional)

  • ground white pepper

  •  julienned ginger

  • chopped spring onions

  • soy sauce

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