Daily Cooking Quest

Home / All Recipes / Chinese / Fish and Century Egg Congee

Fish and Century Egg Congee

I have a question guys. Do you eat congee only for breakfast? Or do you have it for supper as well? I actually love having congee more as supper item instead of breakfast, weird right? But then there are people who eat pancakes for dinner, so maybe I am not that weird ;) Anyway… this is a super simple congee recipe, and if you love the congee at dim sum restaurants, you are going to love this. And yeah, this is a really big batch. I usually cook one big batch, and then slowly deplete the good stuff within a week (or less).

Fish and Century Egg Congee
Fish and Century Egg Congee

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

Print Recipe


  • 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.
Indonesian Pantry
Indonesian Kitchen


  • Stacey Stacey says:

    Never think that tilapia could go with century egg, I will try it! By the way, you only cook the tilapia in the congee soup for 3 minutes? Is it enough?

    • Anita Anita says:

      It is enough Stacey, since I make sure the fish is thinly sliced, and 3 minutes are plenty of time in the very hot pot of congee when they are thinly sliced.

  • Clarissa Clarissa says:

    Hi Anita can I use a regular boiled egg, instead of century egg? Thank you

    • Anita Anita says:

      Definitely Clarissa. Or a poached egg, which I think is also pretty good with congee.

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this recipe: