Soothe your soul with the comforting silkiness of Chinese fish congee. The delightful texture finished with tender slices of fish is the perfect way to add a satisfying side dish to your dinner table. {Gluten-Free adaptable}
Congee of any kind is one of my ultimate comfort foods, though as someone who loves seafood, fish congee is among my very favorites. This comforting dish comes through with a silken texture, made from a chicken broth base. The addition of marinated and tender-cooked fish touched with a hint of nutty sesame oil creates a very comforting and satisfying result.
I sometimes order this dish in the restaurant as a side, along with other vegetables and protein dishes. However, sometimes I like to enjoy a big bowl as a main dish, especially when I’m feeling a bit unwell.
Ingredients
Like my chicken congee, fish congee is incredibly simple and relies on the freshness of some very common ingredients.
What type of rice to use
Speaking of rice, I highly recommend using short grain rice (sometimes labeled as sushi rice in the US). It’s the best type of rice for fish congee because short grain rice releases more starch. This is what makes congee have that dreamy texture we all love – the starch renders it silky and creamy. If you do not have short grain rice, medium grain rice is OK. But I would avoid long grain rice.
White fish
As for what fish to use in Chinese fish congee, choose a fresh white fish. Anything like sea bass or tilapia is ideal. Since you’ll be slicing it thin, fresh fish will make this process much easier without the fish falling apart. I usually avoid cod since it’s quite fragile and falls apart easily.
How to make fish congee
Making fish congee is super easy with an Instant Pot or pressure cooker.
- Marinate the fish
- Add the rice, broth and ginger to an Instant Pot. Cook for 15 minutes.
- Turn on the saute function and cook the fish
- Finish up with green onion and sesame oil
You can use your stovetop instead of the Instant Pot, but it will take longer. If you use the stovetop, you may require a bit more broth or water as the liquid evaporates during the cooking process. Once the congee gets its signature texture, you can then add the marinated fish, cooking it for just a minute or so until it turns white.
How to serve fish congee
Enjoy fish congee hot for the most soothing and delightful textures, tastes, and aromas, ideally with a Chinese salad or a stir-fry dish to make it a complete meal. Although you can also serve it as a light main. If you want to make it a one-pot meal, you can also add a small handful of spinach at the end along with the fish, to add color and nutrition to your meal.
More delicious side dishes
- Chinese Sauteed Potato (Cumin Chili Home Fries)
- Vegetable Fried Rice (蔬菜炒饭)
- Air Fryer Garlic Green Beans
- Dry Pot Cauliflower (干锅菜花)
- Chinese Zucchini Stir Fry
Chinese Fish Congee (生滚鱼片粥)
Ingredients
Marinating
- 8 oz (225 g) white fish (sea bass, tilapia etc) , thinly sliced
- 2 teaspoons Shaoxing wine
- 2 teaspoons light soy sauce
- 1 teaspoon grated ginger
- 1 teaspoon cornstarch
- 1/4 teaspoon white pepper
Congee
- 1/2 cup (120 ml) uncooked short grain white rice (or medium grain)
- 4 cups chicken broth (*Footnote 1)
- 2 large slices ginger
- 2 green onions , thinly sliced
- 1/4 teaspoon salt (or to taste)
- 1 teaspoon toasted sesame oil
Instructions
- Add the rice into a medium-sized bowl and water to cover. Gently rinse the rice a few times with your fingers and drain. Repeat one to two more times. Drain well.
Method 1 – Use an Instant Pot
- Combine the rice, broth, and ginger in your Instant Pot. Set it to cook at high pressure for 15 minutes. If using a pressure cooker, cook over medium heat until pressure is added, then cook over low heat for 15 minutes. Once done, release the pressure naturally for at least 10 minutes before releasing it quickly. Note, do not use fast release right after cooking, because the congee is starchy and might cause the valve to clog. Once the pressure is fully released, cook the fish per the steps below.
Method 2 – Stovetop method
- Combine the rice, stock, and 4 cups of water in a big pot.
- Cook over medium-high heat until brought to a simmer. Turn to low heat. Cover the pot and leave a finger-wide gap between the lid and the edge of the pot, to allow more steam to escape and prevent the congee from spilling or boiling over. Simmer for 30 minutes. The congee will get quite thick and sticky towards the end. Stay near the pot and stir frequently. When the congee reaches the desired texture, start cooking the fish.
Marinate and cook the fish
- While the congee is cooking, combine the fish and the rest of the marinating ingredients in a medium-sized bowl. Mix well until the fish is evenly coated. Set aside to marinate.
- When the congee is cooked, turn to medium heat if cooking on the stove, or turn on the “saute” function on the Instant Pot (*Footnote 2). When the congee comes to a simmer, add the marinated fish, green onion, and salt. Stir gently to separate the fish pieces. Cook until the chicken just turns white, 2 minutes or so.
- Add the sesame oil. Stir to mix well. Taste the congee and add more salt if needed. Serve hot as a side dish.
Notes
- If you cook the dish on the stovetop, you might need a bit more chicken stock or water, depending on how much liquid evaporates during the cooking process.
- You do not need to wait until the saute function shows “ready”. You can add the fish as soon as the congee starts to simmer.
Congratulations on bringing Baby James into the world! Thank you so much for this recipe. I loved fish congee when I lived in Hong Kong, but never had good luck making it. Can’t wait to try this.