Chinese · Dinner
Silky Seafood Rice Porridge
Fujian Seafood Rice Soup
Jasmine rice simmered into a light silky congee with prawns, squid, and white fish, seasoned with ginger and white pepper, a coastal Fujian staple.
$$
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
385Calories
38gProtein
8gFat
38gCarbs
1gSugar
1gFiber
680mgSodium
145mgChol
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Instructions
1
Prep
Rinse 160g jasmine rice. Peel and devein 150g prawns. Clean squid, score, cut into 3cm pieces. Cut 150g white fish into 3cm pieces. Julienne 4 ginger slices. Mince 2 garlic cloves. Slice 2 spring onion stalks. Tear 10g coriander. Measure all stock and seasonings.
2
Boil
Bring 800ml fish stock to a boil in a large pot over high heat. Add rinsed rice, reduce to medium heat, simmer 25–30 minutes stirring occasionally, until rice breaks down into thick porridge-like consistency.
3
Bloom
Add minced garlic and julienned ginger, stir through and cook 2 minutes until fragrant.
4
Build
Stir in 1.5 tbsp soy sauce, 1 tbsp Shaoxing wine, 0.5 tsp white pepper, and 0.25 tsp salt. Add fish pieces first, cook 2 minutes until just opaque.
5
Simmer
Add 150g prawns and 100g squid, cook 2–3 minutes until prawns turn pink and squid curls and just turns tender. Drizzle in 1 tsp sesame oil and stir through.
6
Plate
Ladle congee into deep bowls, top with spring onion, coriander, and 15g crispy fried shallots. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 160g (5.6 oz) jasmine rice
- 150g (5.3 oz) raw shrimp
- 100g (3.5 oz) squid
- 150g (5.3 oz) white fish fillet
- 4 slices fresh ginger
- 2 garlic cloves
- 800ml (3 1/4 cup) fish stock
- 1.5 tbsp light soy sauce
- 1 tbsp Shaoxing rice wine
- 0.5 tsp white pepper
- 1 tsp sesame oil
- 0.25 tsp fine sea salt
- 2 stalks scallion
- 10g (small handful) fresh coriander
- 15g (1 oz) crispy fried shallots