Fish and Seafood Congee (魚片海鮮粥)
So Victor came home piss drunk late at night. I’m surprised he managed to WALK home as he didn’t even have unsupported sitting balance! LOL! We were both laughing profusely as we witnessed the unfolding of such events as him requiring help to sit up to drink water =) He kept saying ‘help me’ and all I could do was give him a wet towel, help him drink more fluids, and leaving a garbage can by his bedside. Then I started thinking what I’ll feed him the next day for lunch, and I came up with this hangover congee. I was going to add a chicken breast to make a chicken-based broth, but it didn’t defrost in time. Some may find it bland, but I actually like how the sweetness of the seafood stands out. The fermented bean curd also adds additional flavour.
My congees are more like Chiu Chow style congee because I use brown rice, which doesn’t break down much. However, it’s the same steps as if you were using jasmine rice – you just get a fluffy texture with white rice.
- 1.5 cups rice
- 1/2 lb fresh pacific cod fillet, sliced (or any white fish)
- 6 dried scallops, rinsed and soaked overnight or at least 5 hours
- 1 dried conch, rinsed (响螺乾 – heung lor gon)
- 2 slices ginger
- Salt and white pepper to taste
- 1/4 cup of cilantro leaves (pinched from the stem) (optional garnish)
- 1 block of fermented beancurd (optional garnish)
- 10 cups water
- Rinse the rice three times then add it to the pressure cooker pot.
- Separate the soaked scallops into thin strands, discarding the tougher piece on the side. Add to the pot along with the conch and ginger.
- Fill the pot with water to the 10 cup mark. Set the pressure cooker to “Congee” (20min) and let it cook.
- 10 minutes prior to the pressure cooker finishing, slice the fish fillet and marinate with 2 dashes salt and a dash of white pepper. Mix well and set aside.
- When the pressure cooker is finished cooking, release the pressure and transfer the pot to the stovetop. Bring it to a boil on high heat then turn down to medium heat and let simmer for ~15min until desired consistency is reached. Stir occasionally with a wooden spatula, scraping the bottom to prevent sticking.
- 5 minutes before the end, stir in the fish. Turn off the heat once the fish is cooked. Add salt to taste. Cut up the conch into bite sized pieces with scissors.
- Ladle into bowls and garnish with cilantro. Serve with fermented bean curd, if desired, by pinching some off with your chopsticks and stirring into the congee or your spoon.