Fish and Century Egg Congee

4.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 1 hour 30 mins

Total Time: 1 hour 45 mins

Serves: 8


  • 3 rice cooker cup (or 2 1/4 regular cup) rice, washed and drained
  • 2 inch ginger, cut into 4-6 pieces, bruised each piece
  • 15 cup (3.75 liter) water
  • 750 gram tilapia, thinly sliced
  • 2 tablespoon soy sauce
  • 1/2 tablespoon sesame oil
  • 1 teaspoon ground white pepper
  • 3 century egg, cut into small pieces
  • salt, to taste
  • Garnish
  • thinly sliced scallions
  • thinly sliced cilantro


  1. Place rice, ginger, and water in a soup pot. Bring to a boil. Reduce heat, cover, and simmer for 45 minutes to 1 hour.
  2. Meanwhile, marinate tilapia with soy sauce, sesame oil, and ground white pepper in a mixing bowl.
  3. Once the congee reach your desired consistency, turn the heat to medium, add thinly sliced fish. Mix well. Cook for 3 minutes.
  4. Turn off heat, add century egg, stir to mix well. Season with salt according to suit your saltiness preference. I usually under salt since my family like to add soy sauce when eating our congee.
  5. Serve the congee hot, garnished with scallions and cilantro.

Another great recipe by