It's Saturday, so I decided that I would make fish Congee today for a good heart-warming lunch. This recipe uses the recipe for plain Congee as the starting point. Any type of Congee simply uses the plain Congee recipe and builds upon it. The recipe for plain Congee can be found here: Plain Congee Recipe.
The ingredients you will need are:
- 2 large Basa filets
- A small piece of Ginger, julienned
- 1 heaping teaspoon of cornstarch
- 1/2 teaspoon of salt
To make Basa Filet Fish Congee:
- Prepare a pot of plain Congee.
- Take the Basa filets out from the refrigerator and ensure that they are thawed. Using frozen Basa filet without proper thawing will result in a very fishy tasting Congee. Drain off any excess water and pat dry the filets.
- Slice the Basa filets into bite sized pieces. When you slice try to do it at a 45 degree angle. This provides more of an area for the Congee to cook the fish, and it also makes it more visually appealing.
- Add the filets, ginger, cornstarch, and salt to a mixing bowl and mix all of these ingredients together using your hand.
- Place the plain Congee on the stove and turn it on high heat. Once the Congee begins to boil, add the fish to the pot. Stir continuously to prevent the Congee from burning on the bottom of the pot. The fish is fully cooked when you can no longer see pink. This is why we sliced the fish diagonally earlier. Once the fish is cooked, turn off the stove and remove from heat.
- Ladle the Basa filet fish Congee into a bowl and serve. At this point you may garnish with green onions, peanuts or cashews, or even diced pickled cabbage. Notice how flaky the fish is in my picture. The cornstarch helps greatly as a binding agent and also adds some texture to the fish.