Century Egg and Fish Fillet Congee
A savory porridge of grass carp fillets simmered with preserved eggs, finished with fresh cilantro.
Ingredients
Rice (washed)
150 g
Grass carp fillet (deboned and sliced thin)
300 g
Century egg (1 peeled and mashed with a little oil then mixed with the rice grains; the other peeled and cut into small pieces)
2
Ginger (washed and julienned)
a pinch
Cilantro (washed and cut into sections)
1
Cooking oil (mixed with the mashed century egg)
5 g
Fine salt
1 tsp
Sugar
2 tsp
White pepper powder
to taste
Instructions
1
Preparation
Wash the rice and toss with a small amount of oil; peel and mash 1 century egg, add a little oil and mix with the rice grains; peel the other century egg and cut into small pieces; wash and julienne the ginger; wash and cut the cilantro into sections.
2
Marinating the fish
Slice the deboned grass carp into thin pieces, add the ginger julienne, fine salt, sugar, and white pepper, and mix well.
3
Cooking 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.
4
Adding the ingredients
Once the congee is cooked, add the grass carp slices and century egg pieces and simmer briefly.
5
Seasoning
Finally, adjust with fine salt and white pepper to taste, sprinkle with ginger julienne and cilantro, and serve.
