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.

Chantelle Cauchi

Chantelle Cauchi

Fascinated by the world of food since she could reach the kitchen counter-top, she’s at her happiest creating simple, vibrant dishes & cosying up with a culinary novel.

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