Reader rating:

Rating: 3 out of 5 stars (2 votes)

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

Fish congee. Frank Camorra recipes for Spectrum, The Sydney Morning Herald. Photographed by Marina Oliphant, August 6, 2012.

Photo: Marina Oliphant

Time
1-2 hours
Difficulty
Medium
Serves
6
Special options

Maximum deliciousness with minimum cleaning.

Ingredients

  • 1.6 litres chicken stock
  • 250g jasmine rice
  • 2 tbsp ginger, grated
  • 680g rockling fillet
  • 1 large red chilli, thinly sliced
  • 6 spring onions, thinly sliced
  • 3 tbsp light soy sauce
  • 2 tbsp fish sauce
  • 1 tbsp sesame oil
  • 1/2 cup fried shallots

Method

Put stock, rice and ginger into a medium-size pressure-cooker, close tightly. Place on medium heat and bring cooker to high pressure. Reduce heat to low and cook under pressure for 13 minutes.

Turn heat off, release pressure. Once it stops hissing, open lid and place on low heat. (If using the stove: increase stock to 2 litres, place same ingredients in a large pot and simmer on a low heat for 90 minutes, stir occasionally.)

Add fish. Allow to poach gently in the rice for 5 minutes until cooked.

Spoon two ladles of fish congee into six bowls. Sprinkle chilli and spring onions generously over each, and drizzle with soy, fish sauce and sesame oil. Finish with a generous amount of fried shallots.

Got a favourite recipe? Share your recipe