Description

This delicious Fish Congee is a warm, comforting bowl perfect for cozy meals. Featuring tender white fish, fragrant ginger, and earthy shiitake mushrooms, this recipe combines simple ingredients into a creamy, flavorful porridge using an Instant Pot for easy preparation. Garnished with fresh green onions, soy sauce, and sesame oil, it offers a harmonious balance of savory and umami flavors that will soothe and satisfy.

Ingredients

Scale

Congee Base

1 cup uncooked short or medium grain rice (Ideal for creating a creamy texture)
8 cups chicken broth (Use homemade for extra flavor)
2 slices ginger (Adds a fresh and zesty flavor)
6 shiitake mushrooms (Elevates the umami profile)
1/2 teaspoon sea salt (Enhances flavor)

Fish Marinade

8 oz white fish (Mild-flavored fish like cod or tilapia)
2 teaspoons shaoxing wine (Adds depth to the dish)
2 teaspoons light soy sauce (Contributes a savory kick)
1 teaspoon grated ginger (Offers a flavorful punch)
1/4 teaspoon white pepper (Adds gentle heat)
1/4 teaspoon sea salt (Seasons the fish)

Garnishes & Finishing Touches

2 green onions (Chopped for garnish and crunch)
Soy sauce (For added umami flavor, to taste)
Sesame oil (Adds nutty richness, to taste)
Additional green onions (Extra garnish for freshness)

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Instructions

Rehydrate Mushrooms: Place dried shiitake mushrooms in a large bowl and cover them with warm water. Let them soak until they are soft, then drain and slice thinly to prepare for cooking.
Combine Ingredients in Instant Pot: Add the uncooked rice, chicken broth, ginger slices, and the rehydrated and sliced shiitake mushrooms into the Instant Pot. Ensure the lid is secured and set the valve to sealing. Select the porridge function and cook for 20 minutes to achieve a creamy congee base.
Marinate the Fish: While the congee cooks, mix the white fish with shaoxing wine, light soy sauce, grated ginger, white pepper, and sea salt. Allow the fish to marinate, absorbing the flavors, preparing it for a quick finish in the pot.
Finish the Congee: After the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before carefully removing the lid. Switch the Instant Pot to the sauté function, then add the marinated fish and chopped green onions. Cook the mixture, stirring gently, until the fish turns white and is fully cooked, about 2 minutes.
Serve Warm: Ladle the hot congee into bowls. Drizzle soy sauce and sesame oil on top, and garnish with additional chopped green onions to add freshness and extra flavor. Serve immediately for a nourishing, comforting meal.

Notes

Use fresh or dried shiitake mushrooms; dried may need longer soaking time.
If you don’t have an Instant Pot, you can cook the congee on the stovetop over low heat for about 1 to 1.5 hours, stirring occasionally.
Adjust the seasoning and soy sauce according to your taste preferences.
For a lighter option, substitute chicken broth with vegetable broth or water.
Make sure to use mild white fish like cod or tilapia as they cook quickly and remain tender in the congee.