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.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
Bloom
Add minced garlic and julienned ginger, stir through and cook 2 minutes until fragrant.
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.
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.
Plate
Ladle congee into deep bowls, top with spring onion, coriander, and 15g crispy fried shallots. Serve immediately.
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