Cabbage and Fish Head Congee
A savory porridge simmered with cabbage and silver carp head.
Ingredients
Rice (rinsed and tossed with a little oil)
150 g
Silver carp head (rinsed and cut into small pieces)
to taste
Cabbage (rinsed and shredded)
to taste
Ginger (rinsed and julienned)
a pinch
Scallion (rinsed and chopped into rings)
a pinch
Fine salt
1 tsp
Sugar
2 tsp
White pepper
a pinch
Instructions
1
Prepare the ingredients
Rinse the rice and toss it with a little oil; rinse the ginger and julienne it; rinse the scallion and chop it into rings; rinse the cabbage and shred it; rinse the silver carp head and cut it into small pieces, then mix with the ginger, fine salt, sugar, and white pepper.
2
Cook the congee
Place the rice in a congee pot, add water and bring to a boil, then reduce to medium heat and simmer for about 30 minutes.
3
Add the toppings
Add the silver carp head and shredded cabbage to the finished congee and cook until done.
4
Season and serve
Finally, season with fine salt and white pepper to taste, sprinkle with the julienned ginger and chopped scallion, and serve. You may also add a little shrimp oil to taste according to your preference.
