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Loading...A comforting Thai-style rice congee simmered until silky and topped with tender poached white fish, fresh ginger, and a shower of herbs. The broth is light but savory, lifted by fish sauce, white pepper, and a sharp splash of lime at the table.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 320 kcalCalories
- 6 gFat
- 1 gSaturated Fat
- 42 gCarbs
- 2 gFiber
- 2 gSugar
- 28 gProtein
- 890 mgSodium
- 520 mgPotassium
- 75 mgCalcium
- 2 mgIron
- 10 mgVitamin C
- 35 mcgVitamin A
Ingredients
For the congee base
- 1 cup jasmine rice, rinsed until water runs clear
- 8 cups low-sodium chicken or fish stock
- 1 (1-inch) knob fresh ginger, lightly smashed
- 3 cloves garlic, smashed
- 1 stalk lemongrass, bruised and tied in a knot
- 1 tsp kosher salt
- 1/2 tsp ground white pepper
For the fish and seasoning
- 1 lb skinless white fish fillets (sea bass, snapper, or sole), cut into 1-inch chunks
- 2 tbsp fish sauce, plus more to taste
- 1 tsp sugar
- 1/2 tsp ground white pepper
- 2 tsp neutral oil
For serving and garnishes
- 1 small bunch fresh cilantro, leaves and tender stems
- 3 scallions, thinly sliced on the bias
- 3 tbsp crispy fried garlic (store-bought or homemade)
- 1 small handful celery leaves, roughly chopped
- 2 tbsp very thinly julienned peeled ginger
- 1 red bird's eye chili, thinly sliced
- 1 lime, cut into wedges
- Prik nam som (fish sauce-chili vinegar) or a splash of black vinegar, for drizzling
Directions
- Combine the rinsed jasmine rice, stock, smashed ginger, smashed garlic, lemongrass, salt, and white pepper in a heavy 4-quart pot. Bring to a rolling boil over high heat, then reduce the heat to maintain a gentle, steady simmer.
- Simmer uncovered for 25 minutes, stirring occasionally to prevent sticking on the bottom, until the rice grains have broken down and the congee is thick, creamy, and glossy. If it becomes too thick, whisk in additional hot stock or water 1/4 cup at a time until it coats a spoon loosely.
- While the congee simmers, pat the fish dry and toss it in a bowl with the fish sauce, sugar, white pepper, and oil. Let it marinate for 10 minutes while the rice cooks.
- Remove the lemongrass, smashed ginger, and garlic from the congee and discard. Gently slide the marinated fish pieces into the simmering porridge, being careful not to break them up. Cook for 3 to 4 minutes, just until the fish is opaque and flakes softly when nudged.
- Taste the congee and adjust with extra fish sauce for saltiness or a pinch of sugar to balance; the broth should be clean and savory, not heavy.
- Ladle the congee into wide, shallow bowls, dividing the fish evenly. Top each bowl with a generous pinch of cilantro, scallions, fried garlic, celery leaves, julienned ginger, and a few slices of fresh chili.
- Serve immediately with lime wedges and a small dish of prik nam som on the side so each diner can brighten the bowl with citrus and a tangy, salty drizzle to taste.
Cook’s Notes
- Choose a firm-fleshed, mild white fish like sea bass or snapper so the pieces stay intact in the simmering broth; delicate fish like sole can fall apart.
- Rinsing the jasmine rice thoroughly removes excess surface starch and helps the congee turn glossy rather than gummy.
- A splash of very hot stock whisked in at the end will re-loosen leftover congee, which thickens considerably as it cools.
- For a heartier bowl, add a soft-poached egg or a handful of blanched baby bok choy just before serving.
- Prik nam som (fish sauce with sliced chilies and a squeeze of lime or rice vinegar) is the classic sharp, salty counterpoint; keep it on the table for everyone to season their own bowl.
