Watercress & Sliced Fish Fillet Congee Recipe
Make Watercress & Sliced Fish Fillet Congee Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Congee
Method
Congee
- 1
Prepare the base
Rinse 1 cup jasmine rice under cold water until the water runs clear. In a heavy pot, combine the rinsed rice with 8 cups water and 2 slices fresh ginger. Bring to a gentle boil, then reduce heat to low and simmer, partially covered, for 45–60 minutes, whisking occasionally to prevent sticking, until the mixture thickens to a creamy porridge.
- 2
Season the porridge
Stir in 0.5 teaspoon salt. Continue simmering, adding a splash of water if it becomes too thick, until the texture is creamy and the rice is fully broken down.
- 3
Poach the fish
Gently slide in the 200 g firm white fish fillets in a single layer and poach for 3–5 minutes, or until the fish is opaque and just cooked through. Remove any bones if present.
- 4
Wilt the greens
Add the watercress and cook for 1–2 minutes until wilted and bright green.
- 5
Finish and season
Turn off the heat. Drizzle 1 teaspoon sesame oil over the congee and stir in 1 teaspoon light soy sauce. Season with 0.25 teaspoon white pepper; adjust salt if needed.
- 6
Garnish and serve
Ladle the congee into bowls, topple with chopped scallions, and serve hot. Offer extra sesame oil or soy sauce at the table if desired.