Fish Congee

Fish congee is a comforting Chinese dish - featuring tender fish simmered in a creamy rice porridge, along with veggies, and seasoned with ginger and a touch of spice!

Jump to:

• What is congee?
• Raw Rice or Leftover Rice
• Congee Topping Ideas
• How to Cook Fish Congee (Step by Step)
• Storage and Reheat
• FAQ
• Fish Congee Recipe
• Pin for later!
• More easy tasty fish recipes

What is congee?

Congee (aka 粥 or 稀飯) is a type of savory rice porridge in Asian cuisine. It is a very comforting dish which is why it's not surprising that it's often eaten for breakfast and/or when you're not feeling well!

It is made by simmering rice in water or broth until the rice is soft and mushy. It's easy to digest, and if you make it with chicken broth and fish, along with some veggies it's just overall a lightly healthy comfort meal!

You can make it plain or with protein such as fish (this recipe) or chicken congee!

Raw Rice or Leftover Rice

You can make congee with raw rice or leftover rice. I like making the dish when I already have leftover rice, so this recipe is written for leftover rice.

But it is basically the same, except the minor changes if you use raw rice:

• Instead of 4 cups of broth or water, use 8 cups.
• Instead of 30 minutes of cooking the rice, cook for about an hour.

Congee Topping Ideas

One of the best part about congee is actually all the toppings that can go with it!

Of course to keep it the most simple, you can just top with some chopped green onions, but here are some other popular toppings:

• Meat floss (Pork, chicken, fish, etc.)
• Century Egg
• Salted Duck Eggs
• Pickled Vegetables (mustard greens, soy sauce cucumbers, etc.)
• Youtiao (Chinese fried dough)
• Mian Jin (Wheat gluten aka seiitan)
• Sesame oil
• Soy Sauce
• Chili oil

So many to choose from! But like I said, you can totally skip everything too if you prefer.

How to Cook Fish Congee (Step by Step)

First gather your ingredients:

• Fish marinade:
  • 8 oz white fish, cut in to bite size (I used mahi mahi this time)
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1 tablespoon rice wine
  • 2 teaspoon cornstarch
• 1 cup leftover white rice, washed
• 4 cups chicken broth or water
• ½ tablespoon ginger, julienned
• 2 cups napa cabbage or green cabbage
• ¼ teaspoon white pepper
• Salt to taste
• Chopped green onions (optional)

Marinate the Fish:

• In a medium bowl, combine fish pieces with salt, white pepper, rice wine, cornstarch, and ginger.
• Gently toss to coat evenly.
• Marinate for 15 minutes.

Cook the Congee:

• In a large pot, combine leftover rice, ginger, cabbage, and chicken broth (or water).
• Bring to a boil over medium-high heat.
• Reduce heat to low, cover partially, and simmer for 30 minutes, stirring occasionally to prevent sticking.

Add Fish and Finish:

• Gently stir in marinated fish pieces.
• Bring to a boil.
• Season with additional salt and white pepper to taste.
• Cook until fish is cooked through.

Serve:

• Ladle congee into bowls and garnish with chopped green onions, cilantro, and julienned ginger (optional).
• Serve hot!

Storage and Reheat

Storage:
Let the congee cool completely before storing.

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: You can freeze it, but the texture will thicken quite a bit once thawed. If you do, freeze in portions for up to 1 month and reheat with extra broth or water.

Reheat:

• Stovetop (Best): Add a splash of water or broth to loosen it, then warm over medium heat, stirring occasionally until hot.
• Microwave: Reheat in short bursts (30-45 seconds), stirring in between. Add a bit of broth or water to bring back the silky texture.

💡 Tip: Congee thickens naturally after it cools - just add water or broth when reheating to get it back to your preferred consistency!

FAQ

Can I make this with raw rice instead of leftover rice?
Yes! If using raw rice, use 8 cups of water or broth and simmer for about 1 hour instead of 30 minutes, stirring occasionally.

What kind of fish works best?
Any mild white fish works great - such as mahi mahi, cod, tilapia, grouper, or snapper. Just avoid oily fish like salmon or mackerel for this recipe.

Can I make it without cabbage?
Definitely! You can skip the cabbage or swap it for spinach, napa cabbage, or even bok choy for a slightly different texture.

Can I prep it ahead of time?
Yes! You can make the congee base (rice + broth) in advance and store it in the fridge. Add the marinated fish right before serving so it stays tender and fresh.

Pin for later!

More easy tasty fish recipes

• If you love easy and tasty fish, try this Pan Seared Fish With Ginger Scallions Soy Sauce! The ginger, scallions and soy sauce mix is a common combination in Chinese cuisine - and it's not hard to see why, it's so tasty!
• Or for a kick of spice in the sauce - check out Red Braised Fish Filet or Red Braised Whole fish! The star ingredient is Chili bean paste (doubanjiang)
• If you love crispy fish, check out my pan fried pomfret (or pompano) - easy and tasty!
• Don't forget you can always make a whole meal with fried rice! For example this salmon fried rice - it's easy and delicious!