Soft Fish Porridge

Name: Soft Fish Porridge
Total time: 50 min
Ingredients: 1/2 cup Long-grain rice; 900 ml Water; 200 g Basa fish fillets, thawed; 2 stalks Scallions; to taste Fresh ginger, small piece; 1 tsp Cooking wine; 1/4 tsp White pepper; to taste Salt; 1 tbsp Cornstarch

A comforting Chinese rice porridge with tender, delicately seasoned fish slices. This smooth, silky congee is infused with aromatic ginger, with perfectly cooked fish that flakes gently in the broth. A soothing, nourishing dish perfect any time of day.

50 min

Easy

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Story

Fish porridge is a beloved comfort dish across China, particularly popular in southern regions where congee (粥) is a staple. The key to a silky smooth porridge lies in patient simmering, allowing the rice to break down into a creamy base. The fish is added near the end so it cooks gently, staying tender and juicy rather than becoming tough.

Ingredients

Long-grain rice 1/2 cup

Water 900 ml

Basa fish fillets, thawed 200 g

Scallions 2 stalks

Fresh ginger, small piece to taste

Cooking wine 1 tsp

White pepper 1/4 tsp

Salt to taste

Cornstarch 1 tbsp

Instructions

Cook the rice base

Rinse the rice until the water runs mostly clear. Add to a pot with 900 ml of water. Bring to a boil over high heat, then reduce to medium-low. Simmer gently, stirring occasionally, until the porridge is about 80% done and the rice has started to break down into a creamy consistency.

Prepare the fish and aromatics

While the porridge cooks, wash the fish fillets and pat dry. Cut into thin, bite-sized slices. Cut the scallions into small rings. Mince or grate the ginger.

Marinate the fish

In a bowl, toss the fish slices with cooking wine, white pepper, a pinch of salt, and cornstarch. Mix well and set aside to marinate for about 10 minutes.

Finish with fish and serve

When the porridge is nearly done, carefully add the marinated fish slices to the pot. Cook for another 3–5 minutes until the fish turns opaque and is cooked through. Taste and adjust salt. Ladle into bowls and top with scallions and ginger. Serve hot.