Fish and Shrimp Congee

Fish and Shrimp Congee is a comforting, savory rice porridge enriched with tender fish and succulent shrimp, perfect for a warm meal. This dish highlights the delicate flavors of seafood, making it a delicious and wholesome choice for any time of the day.

Ingredients

• Jasmine rice - 100 grams
• Water - 1 liter
• White fish fillet (such as cod or haddock) - 100 grams
• Shrimp (peeled and deveined) - 100 grams
• Ginger (sliced) - 10 grams
• Garlic (minced) - 1 clove
• Spring onions (chopped) - 2 stalks
• Soy sauce (Halal) - 1 tablespoon
• Sesame oil - 1 teaspoon
• Salt - to taste
• White pepper - to taste
• Fresh cilantro (for garnish) - a handful

Steps

1. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
2. In a large pot, combine the rinsed rice and 1 liter of water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low and add the sliced ginger and minced garlic. Simmer uncovered for about 30 minutes, stirring occasionally, until the rice breaks down and the mixture thickens to a porridge consistency.
4. While the congee is cooking, prepare the seafood. Cut the white fish fillet into bite-sized pieces and season with a pinch of salt and white pepper.
5. In a separate pan, heat the sesame oil over medium heat. Add the fish pieces and shrimp, cooking for about 3-4 minutes until the shrimp turns pink and the fish is cooked through. Remove from heat.
6. Once the congee reaches the desired consistency, stir in the cooked seafood and soy sauce. Adjust seasoning with salt and white pepper to taste.
7. Serve the congee hot, garnished with chopped spring onions and fresh cilantro.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 55 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 150 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 1 L

Health Benefits

• Rich in protein from seafood, supporting muscle health.
• Contains omega-3 fatty acids which are beneficial for heart health.

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