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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
Ingredients
- 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
Instructions
- Place rice, ginger, and water in a soup pot. Bring to a boil. Reduce heat, cover, and simmer for 45 minutes to 1 hour.
- Meanwhile, marinate tilapia with soy sauce, sesame oil, and ground white pepper in a mixing bowl.
- Once the congee reach your desired consistency, turn the heat to medium, add thinly sliced fish. Mix well. Cook for 3 minutes.
- 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.
- Serve the congee hot, garnished with scallions and cilantro.
Comments
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?
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.
Hi Anita can I use a regular boiled egg, instead of century egg? Thank you
Definitely Clarissa. Or a poached egg, which I think is also pretty good with congee.
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