How to make a warm and delicious salmon congee
Dish Name: Salmon Congee
Traditional Chinese Name: 三文魚粥 (sān wèn yú zhōu). This is a very Cantonese label of this soup. 三文魚 is the Cantonese way of saying salmon, so simply, it’s salmon congee in direct translation.
Nature: Neutral with the ginger additional, although fish and seafood skew towards a cooler ingredient.
Taste: Savory
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Congee is home.
There’s a lot of nostalgia of home with congee for many Chinese. It’s something you grew up with in a Chinese household, especially when you’re sick. Congee is on the menu.
With congee, it’s just a base. You can add any protein, vegetables, or toppings to make it your own. And it’s super easy to make! I’ll always have something in the freezer that will allow me to make congee. Even simple white rice can make a congee!
What’s involved?
Prep time: 10 mins
Cook time: 45 minutes
Total time: 55 mins
Serves: 4 large bowls
Ingredients
- 5 slices of fresh ginger
- 2 cups of rice
- 2 small chicken thigh bones
- 1/2 salmon tail (bones)
- 1 handful of dried scallops
- 2.5 L of water
- Your favourite congee toppings
Cooking Instructions
- Panfry the ginger slices, salmon, and chicken bones separately until golden brown
- In your congee pot, wash your rice and add in your water.
- Set to boil on high heat and cover.
- Once that boils, drop in the dried scallops and your browned chicken bones and salmon – laying them flat on top
- Reduce to low heat.
- Stir gently and only the bottom after 10 minutes, ensuring that the salmon doesn’t break apart.
- Stir gently again after 20 minutes.
- At 35-45 minutes, the congee should be done.
- Remove the salmon from the congee first. Try to keep them intact as not to break the bones into the congee.
- Salt, serve with your favourite toppings. Enjoy!
Equipment you’ll need
Thermal pot cooker. I use the inner pot for most stove top cooking. This is perfect for soups and congee.
My fave silicon heat resistant ladle. It’s got a huge volume, easy to clean, and perfect for congee!
Use this soup bag to hold your fish if you’d like to keep it together so the bones don’t go into the congee.
Have fun with this magic salt and pepper shaker!
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