SAIGON FISH CONGEE

The Vietnamese touch of adding yam cubes and green beans to Chinese fish congee
provides for a nutty aroma and more complex texture.

With soaking, green beans
tend to separate from their
skins, which will rise to the
top. Remove the rest by
rubbing off.

When cutting skinless fish
fillets, be sure to slice
relatively thickly. Thin slices
will disintegrate without
skins to hold them together.

Do not blanch or parboil
bean sprouts. The hot
porridge that blankets them
will cook them by the time
they reach the table.

INGREDIENTS

Mud fish, red snapper
or sea bass
Water
Fragrant rice
Green (mung) beans

Yam (taro)

Straw mushrooms
Bean sprouts
Chopped spring onions
(scallions)
Ginger
Ground black pepper

SEASONING

Crisp-fried shallots
Sesame seed oil
Salt
Chicken seasoning powder

1.3 kg (2 lb 13 oz), washed
2.5 litres (80 fl oz / 10 cups)
1 cup, washed and lightly roasted
150 g (5½ oz), soaked in water for 1 hour
or until softened and skins discarded
300 g (11 oz), washed, peeled and cut
into large cubes
200 g (7 oz)
200 g (7 oz), washed and drained well

3 Tbsp
2-cm (1-in) knob, peeled and shredded
½ tsp

4 tsp
2 tsp
2 tsp
3 tsp

METHOD

▪ Skin, bone and fillet fish. Reserve skin and bones for stock. Slice fillets.

▪ Put fish slices in a bowl. Add seasoning ingredients, mix and set aside
for 15 minutes.

▪ In a pot, combine fish skin and bones and water. Bring to the boil, then
lower heat and simmer for 30 minutes.

▪ Strain stock and discard solid ingredients. Add rice to stock and cook for
1 hour until rice softens.

▪ Add green beans and yam. Simmer for 15 minutes. Then, add fish slices
and mushrooms. Simmer for 5 minutes more or until the fish is cooked
through.

▪ Put some bean sprouts into individual serving bowls. Ladle hot porridge
over.

▪ Top with desired amounts of chopped spring onions, shredded ginger and
ground black pepper before serving.

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