Name: Chinese Fish Congee (生滚鱼片粥)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 8 oz white fish (sea bass, tilapia etc) (, thinly sliced ) (Source: 8 oz (225 g) white fish (sea bass, tilapia etc) (, thinly sliced )); 2 teaspoons Shaoxing wine (Source: 2 teaspoons Shaoxing wine); 2 teaspoons light soy sauce (Source: 2 teaspoons light soy sauce); 1 teaspoon grated ginger (Source: 1 teaspoon grated ginger); 1 teaspoon cornstarch (Source: 1 teaspoon cornstarch); 1/4 teaspoon white pepper (Source: 1/4 teaspoon white pepper); 1/2 cup uncooked short grain white rice ((or medium grain)) (Source: 1/2 cup (120 ml) uncooked short grain white rice ((or medium grain))); 4 cups chicken broth ((*Footnote 1)) (Source: 4 cups chicken broth ((*Footnote 1))); 2 each large slices ginger (Source: 2 large slices ginger); 2 each green onions (, thinly sliced) (Source: 2 green onions (, thinly sliced)); 1/4 teaspoon salt ((or to taste)) (Source: 1/4 teaspoon salt ((or to taste))); 1 teaspoon toasted sesame oil (Source: 1 teaspoon toasted sesame oil)

Get to know the ingredients

white fish (sea bass, tilapia etc) (, thinly sliced )

In the method: Once the pressure is fully released, cook the fish per the steps below.

Shaoxing wine

In the method: Add the rice into a medium-sized bowl and water to cover.

light soy sauce

In the method: Add the rice into a medium-sized bowl and water to cover.

Let’s make it

Choose your servings, then check things off as you go.

Servings

Original recipe: Serves 4. Original quantities shown.

Estimating…

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How to make it

0 of 7 steps complete

Add the rice into a medium-sized bowl and water to cover. Gently rinse the rice a few times with your fingers and drain. Repeat one to two more times. Drain well.
Combine the rice, broth, and ginger in your Instant Pot. Set it to cook at high pressure for 15 minutes. If using a pressure cooker, cook over medium heat until pressure is added, then cook over low heat for 15 minutes. Once done, release the pressure naturally for at least 10 minutes before releasing it quickly. Note, do not use fast release right after cooking, because the congee is starchy and might cause the valve to clog. Once the pressure is fully released, cook the fish per the steps below.
Combine the rice, stock, and 4 cups of water in a big pot.
Cook over medium-high heat until brought to a simmer. Turn to low heat. Cover the pot and leave a finger-wide gap between the lid and the edge of the pot, to allow more steam to escape and prevent the congee from spilling or boiling over. Simmer for 30 minutes. The congee will get quite thick and sticky towards the end. Stay near the pot and stir frequently. When the congee reaches the desired texture, start cooking the fish.
While the congee is cooking, combine the fish and the rest of the marinating ingredients in a medium-sized bowl. Mix well until the fish is evenly coated. Set aside to marinate.
When the congee is cooked, turn to medium heat if cooking on the stove, or turn on the “saute” function on the Instant Pot (*Footnote 2). When the congee comes to a simmer, add the marinated fish, green onion, and salt. Stir gently to separate the fish pieces. Cook until the chicken just turns white, 2 minutes or so.
Add the sesame oil. Stir to mix well. Taste the congee and add more salt if needed. Serve hot as a side dish.

Make room for Chinese Fish Congee (生滚鱼片粥)

Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.

The last little job

Finish as directed

Serve hot as a side dish.

A little more help as you go

Prepare the first additions

Set out the ingredients needed for the first cooking step.

Stir as directed

Stay with the pan for the frequent stirring called for in the method.

Keep the simmering stage

Follow the simmering heat, timing and finish checks that are given.

A few questions you might have

What should I prepare first?

Set out the instant pot, pressure cooker, and pot. Start with this step: Add the rice into a medium-sized bowl and water to cover.

Which preparation step should I plan for?

Complete the pressure-release sequence before opening the cooker.

What happens at the end?

Serve hot as a side dish.

Is there another preparation step to plan for?

Set out the ingredients needed for the first cooking step.

Additional recipe notes

If you cook the dish on the stovetop, you might need a bit more chicken stock or water, depending on how much liquid evaporates during the cooking process. You do not need to wait until the saute function shows “ready”. You can add the fish as soon as the congee starts to simmer.

Chinese Fish Congee (生滚鱼片粥)

1. Follow the pressure release

2. Allow for marinating

3. Check when to cover