Sea Bass Congee with Ginger

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.

Ingredients

Congee1 bowl

Sea Bass (Perch)60g

Ginger2 slices

Sesame Oil1 tsp

Instructions

1. 1Prepare 1 bowl of warm congee (or cook rice with extra water until thick and porridge-like).
2. 2Cut 60g sea bass fillet into small pieces, checking carefully for bones.
3. 3Peel and slice ginger into very fine shreds (2 slices worth).
4. 4Steam the sea bass pieces for 5-6 minutes until cooked through and flaky.
5. 5Flake the fish into the warm congee and stir gently.
6. 6Top with ginger shreds and drizzle with 1 tsp sesame oil.
7. 7Stir well and serve warm.

Burpi

Track your baby's growth

Get the App