Salmon Congee
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.
Ingredients
Congee
- ¾ cup jasmine rice
- 8 cup water chicken or vegetable broth
Salmon
- 7 oz salmon thinly sliced
- 1 tsp sesame oil
- 1 tsp shaoxing wine
- 1 tsp light soy sauce
- ½ tsp granulated sugar
- ginger julienned
- pinch salt
- pinch white pepper powder
Instructions
- Rinse the Rice: Rinse the jasmine rice under cold water until the water runs clear.
- 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.
- 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.
Notes
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.
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