Shopping cart
Recipe cover image

Chinese Fish Congee

Gathering more reviews
Rate this recipe
Recipe info icon



Recipe info icon


42 min

Recipe info icon


45 min



Fresh Mackeral Batang Fillet
300 g
Jasmine Rice
1 cup
Chicken Broth
10 cups
Corn Starch
1 tsp
Chicken Powder Seasoning
2 tbsp
Soy Sauce
1 tbsp

How to cook

Prepare fish

  • Thinly slice the fish at an angle with a very sharp knife to about 1/4-inch thickness and large pieces.
  • Toss them in cornstarch and soy sauce mixture. Set aside.

Start cooking

  • Place chicken broth in a medium-large pot and bring it to a boil.
  • Add rice and chicken powder and then lower the heat and cook over medium heat for about 30-40 minutes.
  • Stir every now and then until the rice has thickened to the consistency you want. Add a bit more broth if you find it too thick.
  • Add fish slices and cook until the fish turns into opaque white color and is fully cooked about 1-2 minutes.
  • Turn off the heat. Serve hot!
Tried this recipe? Rate it!
Shop ingredients