Serves 4

Prep time 1 hr + 10 mins


1 cup long grain rice + 10 cups water
1/2 inch piece ginger, smashed
300g fresh white fish
½ tbsp. sesame oil
1 tbsp. light soy sauce
1 Tsp. ground pink peppercorns


1 cup dried seaweed
4 soft-boiled eggs
Black and white sesame seeds
¼ cup chopped spring onion
¼ cup fresh coriander
Sesame oil
Soy sauce


Rinse the rice in a colander until the water runs clear. Put the rice in a bowl with just enough water to cover it, allow to soak for 30 minutes, then drain. Cut the white fish into bite-sized cubes and transfer to a bowl. Toss with the sesame oil, soy sauce and pink peppercorns, cover and transfer to the fridge to marinate.

Bring 10 cups of water to a boil in a wide pot and add the soaked rice and smashed ginger. Bring to a boil, then cover and simmer on low heat for 45 minutes to an hour, until the rice breaks down and creates a silky texture.

Add the marinated fish to the rice, uncover and bring back to a boil. Cook for 2-4 minutes, until the fish is just cooked, and take off the heat.

Transfer the congee to bowls and garnish as desired.