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Recipe: Fish Congee

Fish such as cod, haddock and tilapia work well for this dish, alternatively you could use salmon for a slightly richer dish. Drizzle over more light soy sauce or sesame oil to adjust the seasoning to your taste. 


200g jasmine rice, washed thoroughly
2 litres fresh fish stock, or 1 fish stock cube diluted into 2 litres of water
Salt, to taste
1cm piece of ginger, thinly shredded
600g fresh white fish, cut into large chunks and marinated for at least 1 hour
2 spring onions, cut into 3 or 4 large pieces each

Fish Marinade
1tbsp Wing Yip Oyster Sauce
1tbsp Wing Yip Light Soy Sauce
1tbsp Wing Yip Pure Sesame Oil
1tbsp Wing Yip Shoahsing Wine

To Garnish:
4tbsp crispy fried shallots
1 spring onion, thinly shredded
1tsp fresh coriander, roughly chopped


You will need:
A large saucepan with a tightly fitting lid/cover

Cooking Method

Serves 4

1. In a large saucepan place in the rice and fish stock then bring to the boil. Once boiling, stir the rice well and add a good pinch of salt, ginger and the spring onions. Put the lid on and turn the heat to low.

2. Check the rice every 20 minutes and give it a good stir to prevent the rice from sticking to the pan and after 1 hour 30 minutes – 2 hours the rice should resemble the consistency of porridge. Top the pan up with water if it becomes too thick.

3. Once the rice is cooked, carefully place the fish pieces on top of the rice and cover with the lid again. Cook over a very low heat for 10-15 minutes until the fish is cooked through.

4. Serve the congee in individual bowls and garnish with the crispy fried shallots, thinly shredded spring onion and fresh coriander.