Food For Four

Cháo Cá – Vietnamese Fish Congee

Posted on | June 1, 2013 | Asian Recipes, Vietnamese Recipes | No Comments

Chao Ca

A bowl of hot congee is the ultimate comfort food perfect for the winter months. In our family we have congee for breakfast, lunch and dinner. Our kids request for congee just about every week (and even in really hot summer days). Chicken congee is our favourite and it is perfect with the chicken cabbage salad, but we also make this fish congee regularly as well. Congee is so easy and simple, and you add whatever protein you like in it. What I’m missing is the fried dough sticks to dunk in my bowl of congee. Yum!

Fish Congee

Cháo Cá – Vietnamese Fish Congee

2 litres of homemade fish/chicken stock
1 cup of jasmine rice
500 gram of white fish fillet, cut into small pieces (about 2 inches)
2 inch piece of ginger, cut a small piece and julienned, the remainder cut into thicker pieces and smashed
1 onion, cut into quarters
2 cloves garlic, smashed
1 spring onion, thinly sliced
cracked black pepper
coriander, sliced
salt

Method

Wash rice, drain and set aside.

In a bowl, combine the fish, ginger, spring onion, salt and pepper. Cover and set aside.

In a large pot, add the stock, onion, and remaining ginger. Bring the stock to the boil.

Meanwhile, heat oil in a saucepan over medium heat, add garlic and cook until fragrant. Add the washed rice and cook until rice turns opaque. Remove rice from the saucepan and add to the stock.

Cook the rice for about 30 minutes, stirring occasionally. How thick the congee is up to you. Add water to thin it out if it’s too thick. Season the congee with some salt (or fish sauce).

In the saucepan used for the rice, heat some oil over medium heat and saute the fish pieces. Once the fish are cooked add the fish pieces to the congee pot.

Serve the congee hot in bowls, with coriander and freshly ground black pepper.

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