XIAOYANGJU'S FISH JOOK (RICE PORRIDGE)
Rice porridge is a popular dish in many Asian countries-enjoyed throughout the day and particularly when you're feeling under the weather. This Chinese version, sometimes called congee but known as jook in Cantonese, uses white fish and just a few other simple ingredients.
Provided by Allrecipes Member
Categories Fish Soup
Time 1h30m
Yield 4
Number Of Ingredients 9
Steps:
- Combine the water, rice, ginger, and bouillon granules in 6-quart Dutch oven. Bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until rice is tender and mixture is creamy and thick, 50 to 60 minutes. Remove ginger pieces and discard.
- Meanwhile, put fish, green onions, and pepper in a bowl. Let marinate 15 minutes.
- Stir fish mixture and salt into the pot. Simmer gently until rice is very soft and fish is falling apart, about 20 minutes. Taste and season with additional salt if desired. Stir in cilantro.
Nutrition Facts : Calories 347.3 calories, Carbohydrate 59.3 g, Cholesterol 23.5 mg, Fat 1.3 g, Fiber 1.3 g, Protein 21.7 g, SaturatedFat 0.3 g, Sodium 1417.7 mg
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