Prawn and fish congee

Prawn and fish congee

By
From
The Real Food of China
Serves
6
Photographer
Leanne Kitchen

Mmmmm ... congee. This is our go-to dish when we feel under the weather; there’s just something about its soothing texture, that kick of ginger and stomach-lining goodness that cures whatever ails us. Some find this ‘bland’ and if that’s you, then try adding some chopped preserved Chinese vegetables or some pungent century egg. The great thing about congee is it can be a blank canvas for whatever ingredients you have on hand — use chicken or vegetables here instead of the seafood or just eat this plain, with your toppings of choice.

Ingredients

Quantity Ingredient
200g medium-grain rice, washed
1kg raw large king prawns, peeled, cleaned and cut into 2 cm pieces
400g skinless snapper fillets, cut into 2 cm pieces
peanut oil, for deep-frying
60g egg wonton wrappers, cut into 5 mm wide strips
2 tablespoons ginger, finely shredded
2 spring onions, finely sliced
1 large handful coriander leaves, chopped

Marinade

Quantity Ingredient
1 tablespoon shaoxing rice wine
1 teaspoon ginger, very finely chopped
2 1/2 teaspoons light soy sauce
1 1/2 teaspoons caster sugar
2 1/2 teaspoons peanut oil
2 1/2 teaspoons clear rice vinegar
1/2 teaspoon salt
large pinch ground white pepper

Method

  1. Combine the rice and 3.75 litres water in a large saucepan and bring to the boil. Reduce the heat, partially cover with the lid, then gently simmer over a low heat for 1½–2 hours, or until the rice is very soft and the mixture has the consistency of thin porridge — you may need to add a little more water.
  2. To make the marinade, combine all the ingredients in a large bowl, stirring to dissolve the sugar. Add the prawns and snapper and toss gently to combine well. Cover the bowl with plastic wrap and refrigerate until ready to use.
  3. Fill a wok one-third full of oil and heat to 180°C, or until a cube of bread dropped into the oil turns deep golden in 15 seconds. Working in batches, add the strips of wonton wrappers to the hot oil and fry for 20 seconds, or until golden, then remove with a slotted spoon and drain well on paper towel.
  4. Add the ginger, half the spring onions and most of the coriander (reserving some for garnish) to the rice mixture and stir to combine. Bring to a simmer, then add the seafood mixture and cook, stirring, over a medium heat for 2 minutes, or until the seafood is just cooked. Check the seasoning, then add extra salt and white pepper if needed. Divide the congee among six bowls, sprinkle with the remaining spring onion and coriander, scatter the fried wrappers over the top and serve immediately.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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