Hong Kong style fish congee
A silky rice porridge with ginger and tender slices of white fish, finished with spring onion and white pepper.
- Time1 hr 20
- LevelEasy
- Costabout £1.63 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 435kcal
- 52.5gcarbs
- 5.3gof which sugars
- 11.6gfat
- 2.7gsaturates
- 29gprotein
- 4.4gfibre
- 2.9gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the rice, water, sliced ginger and salt in a large heavy pan. Bring to the boil, then turn the heat down so it bubbles gently.
- 2
Partly cover and cook for 1 hour, stirring every 10 minutes and scraping the bottom, until the rice has broken down into a thick, creamy porridge. Add a splash of boiling water if it gets too thick.
60 min - 3
While it cooks, toss the fish with the cornflour, 1 tbsp of the tamari, 1 tsp of the sesame oil and half the white pepper. Leave it in the fridge until needed.
- 4
Turn the heat to medium. Stir the fish into the hot congee, a piece at a time, and cook for 2 to 3 minutes until just opaque. Do not stir too hard or the fish will break up.
2 min 30 s - 5
Taste and add the rest of the pepper and a little more salt if you like.
- 6
Ladle into bowls. Top with the ginger matchsticks, spring onion, coriander, sesame seeds, the rest of the tamari and a few drops of sesame oil.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
