🐟 How to make congee twice as fast (魚片粥)

fish fillets

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, while canned tuna is often more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is a lower-sodium alternative.

Cut the green onions, dicing just the green parts.

Slice the ginger into thin slices, about 1 oz.

Cut the ginger slices into thin strips.

Prepare a few sprigs of cilantro for garnish.

Squeeze out any excess water from the sole fish fillets.

Cut the fish at an angle into roughly 1/4- to 1/2-inch thick slices.

Marinate the fish with 1 tbsp of cornstarch, 1/2 tsp of salt, 1/4 tsp of white pepper, and 1 tbsp of water.

Add 1 egg white to the fish and mix gently with chopsticks.

Add 1 tsp of oil to the fish and continue mixing to coat.

Wash 1/2 lb of rice under water, rinsing 2-3 times until the water runs clear.

Add 6 cups of boiling water to a pot and turn the heat to high.

Once the water is boiling, add the washed rice and stir once.

Add 1 tsp of oil to the pot after adding the rice.

Cover the pot and let it cook on low heat for 10 minutes.

After 10 minutes, uncover and whisk the congee for about 2 minutes to achieve desired thickness.

Check the consistency of the congee after whisking; if too thick, add boiling water.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens