Salmon Congee

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This Salmon Congee recipe is easy to make and is truly a comfort food for any meal of the day. Easy to make when you are feeling under the weather or just want a comforting meal to enjoy on a weekend morning. Give this recipe a try – a dish that combines the richness of salmon with the silky, comforting texture of perfectly cooked rice.

Since the weather has gotten cold I’ve been craving some good comfort food that is quick and easy to make. Salmon congee is such a simply yet flavorful dish to make. In Chinese its known as jook. If you want a savory oatmeal congee recipe this one is also great for making during the weekday.

Why make this?

Comforting and Nourishing: Congee, also known as rice porridge, is a warm and comforting dish that is easy on the stomach. It’s often chosen as a go-to meal when someone is feeling under the weather or in need of a soothing and nourishing bowl of food.

Ease of Preparation: This recipe is relatively easy to prepare with simple ingredients. It’s suitable for a quick weeknight dinner or a comforting meal during colder days.

Balanced and Healthy: Salmon is known for its health benefits, providing essential nutrients like protein, vitamin D, and omega-3 fatty acids. Incorporating it into a congee adds a healthy element to the dish.

Why I love this recipe?

Health Consciousness: If you’re mindful of your health and wellness, the choice of salmon, known for its health benefits, aligns with a nutritious and balanced diet.

Comfort and Warmth: The warm and comforting nature of congee makes it a satisfying choice, particularly during colder seasons or when you’re in the mood for a cozy, soothing meal.

What is congee?

Congee is commonly eaten for breakfast or lunch. Congee is a type of rice porridge that has a long history and is enjoyed in various cultures around the world, particularly in Asian cuisines. Using jasmine rice and more water to cook into a bowl of rice porridge

Ingredients, variations, adjustments

jasmine rice. I like to use jasmine rice as this is the type of rice I have at home. Use Chinese or Japanese short-grain rice. Mixing glutinous rice with white rice works as well.

water or chicken or vegetable broth. Using chicken or vegetable broth will elevate the dish and when you are sick this will help you feel better. If you don’t have broth water works perfectly fine. My mom only ever used water to make congee and if you want more flavor you can add chicken bouillon.

salmon. Any type of salmon will work. If you like to buy fresh never frozen salmon the taste of congee will be less fishy. When I’ve used frozen salmon I like to wash the salmon under cold water and let it soak in salt water for 5 minutes. This will remove any of the fishy smell and taste. I like to thinly slice the salmon.

sesame oil. Gives it a nice smokey flavor

shaoxing wine. The wine will give the salmon fishy.

light soy sauce. Adds some saltiness to the salmon

white sugar. Balances the saltiness.

ginger. The ginger gives the congee a bit of kick.

salt and white pepper powder. Add this for more flavor. Optional.

chicken bouillon. This is optional but I find adding chicken bouillon really completes the flavor of the congee. If you don’t want to use it you can opt out of it. I have also used vegetarian/mushroom flavoring and it works well.

How to make this recipe

Marinade the salmon: Combine the sliced salmon, sesame oil, shaoxing wine, light soy sauce, white sugar and sliced ginger. Mix until well combined and set aside.

Rinse the Rice: Rinse the jasmine rice under cold water until the water runs clear.

Cook the Congee: In a large pot, bring the chicken or vegetable broth, water to a boil. Add the rice and bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium, partial cover the pot, and simmer for about 25-30 minutes, stirring occasionally, until the rice has broken down and the congee has a smooth consistency.

Whisk rice. Take a whisk and rapidly whisk for 2-3 minutes. This is to speed up the cook time and make the rice smaller and fluffier.

Add Salmon: Add the marinated sliced salmon to the congee during the last 10-15 minutes of cooking. The salmon will cook gently in the hot congee. Stir well to combine.

Season: Season the congee with salt, white pepper and chicken bouillon to taste. Adjust the seasoning as needed.

Garnish and Serve: Ladle the salmon congee into bowls. Garnish with thinly sliced green onions and cilantro. You can also drizzle with a bit of soy sauce and sesame oil for extra flavor.

Serve Warm: Serve the salmon congee hot with fried fritters, and enjoy the comforting and nourishing bowl of goodness.

Success Tips for making the best Salmon Congee

Quality Ingredients: Start with fresh, high-quality salmon. Look for fillets that are firm, moist, and have a vibrant color.

Rinse the Rice: Rinse the rice thoroughly before cooking to remove excess starch. This helps prevent the congee from becoming too thick and sticky.

Choose the Right Rice: Use jasmine rice or another type of rice suitable for congee. Different rice varieties can impact the texture and flavor of the congee.

Preparation Time: Allow enough time for the congee to cook slowly. Cooking the rice until it breaks down contributes to the creamy texture characteristic of congee.

Salmon Timing: Add the diced salmon towards the end of the cooking process (last 10-15 minutes) to ensure it cooks gently and remains tender. Overcooking the salmon can result in a dry texture.

FAQs

What type of rice is best for making salmon congee?

Jasmine rice is commonly used for making congee due to its fragrance and texture. However, you can also use other short-grain rice varieties suitable for congee.

Can I use other types of fish instead of salmon in congee?

Yes, you can use other types of fish like tilapia, cod, or trout. Choose a fish that complements the flavors of the congee.

How do I prevent the congee from sticking to the bottom of the pot?

Stir the congee regularly while cooking to prevent it from sticking. You can also use a non-stick pot and adjust the heat to a simmer.

Can I make salmon congee with leftover cooked rice?

While traditionally congee is made by cooking rice until it breaks down, you can use leftover cooked rice and simmer it in broth until you achieve the desired consistency.

How to store

Store this in an airtight container for up to 3 days in the freidgerater. It can be reheated over te stop top on medium-low heat.

How to serve?

Serve this for breakfast with a fried dough fritter. 

If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.

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