Sea Bass Congee with Ginger
12+ monthsPorridge
10 minPrep
20 minCook
2Servings
MediumDifficulty
Silky rice congee topped with tender steamed sea bass and fine ginger shreds. A classic Cantonese comfort food that introduces fish in a gentle, aromatic way.
Allergens
Check Fish for Bones
Carefully check all fish for bones before serving to infants and young children. Even “boneless” fillets may contain small pin bones.
Source: General pediatric guidance
Ingredients
Congee1 bowl
Sea Bass (Perch)60g
Ginger2 slices
Sesame Oil1 tsp
Steps
- 1Prepare 1 bowl of warm congee (or cook rice with extra water until thick and porridge-like).
- 2Cut 60g sea bass fillet into small pieces, checking carefully for bones.
- 3Peel and slice ginger into very fine shreds (2 slices worth).
- 4Steam the sea bass pieces for 5–6 minutes until cooked through and flaky.
- 5Flake the fish into the warm congee and stir gently.
- 6Top with ginger shreds and drizzle with 1 tsp sesame oil.
- 7Stir well and serve warm.
