Black Promfret Fish Congee/Porridge 黑昌鱼粥
This is a quick and easy way to cook congee/porridge at home in less than 30 minutes.
Printable recipe
Ingredients:
Cooked rice for 3 persons
1 Black promfret (about 400g or more)
500ml Chicken broth + 350ml water (I used Swanson clear chicken broth)
20g Preserved vegetable ( dongcai~冬菜)
few drop of sesame oil
some shredded ginger, spring onion and dash of pepper
Method:
- Soak preserved vegetable for 15 minutes, rinse and squeeze dry~set aside.
- Clean fish, pat dry with kitchen towel and use knife to cut diamond shape on the fish body.
- Sprinkle some salt and pepper, then fry black promfret until crispy.
- Use fork or knife to remove the fish meat, use scissors to cut the fish meat to smaller pieces and set aside.
- Pour chicken broth and water into a deep pot with preserved vegetables and few drop of sesame oil, bring to boil.
- Add the cooked rice to the stock and let it boil at medium fire for about 3 minutes, then throw in the fish meat, stir well boil again and off heat.
- Dish up the Black Promfret Congee in a serving bowl, sprinkle shredded ginger, spring onion and dash of pepper. Serve immediately.
Preserved vegetables (Dongcai 冬菜) is shredded cabbage preserved with salt and garlic. Dongcai (冬菜) is used in a wide range of soups and noodles dishes of Chinese origin.
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@Anonymous
Hi Anonymous, Thank you for your comment. The black promfret fish I bought usually is around 5-7 dollars depend on the size of the fish and it is share among 3-4 persons in my family. So I think it is quite economical for us with just the fish porridge and a plate of fried bee hoon as a simple meal.
Yes I also love to add Pian Yu in the soup or porridge.
Sometime I like to pan fry the fish with turmeric powder.
Hi,
Black Promfet fish actually quite an expensive fish for frying. I prefer the fish to be steam teochew style and then cut the steam fish and then add the cutted fish to the porridge. Actually, you can also added a little powdered Pian Yu (flat fish) to enhance the soup.
Overall a good recipe and preparation. Any alternatives to black promfret?
I stay in Thailand and Promfret can be quite expensive.
Thank you.
Hi Li: I love "jook" too, especially in the Cantonese way. Can add all sort of ingredients in it.
love congee ..love fish! and look what you done! so simple.
Congee is the best, was not feeling well two nights ago and made jook with chicken breat and mince pork with finely minced up raw garlic to fight off the whatever was going on my body. thanks again 🙂
I love congee whether plain, with meat or fish. It's so healthy. I've never tried this version of congee. This will add to my list of congee recipes!
Taste: Thanks for coming here. Please pick any recipe you like.
Let me add this to my list of to-do congee. It reminds me of one delicious Chiu Chow congee which also comes with Dongcai.
Gulmohar: Thank you!
Lena, Sweetlife: Thanks 🙂
Blessed Homemaker: You're welcome 😉
We usually eat pomfret with plain porridge. Thanks for sharing this great idea!
great dish….yummy!!
sweetlife
woww..awesome recipe dear..i loved the first snap.. 🙂
oh this looks too tempting
温馨小屋：是啊！有时也因为吃太多肉类，就煮点清淡的。
Tasteofbeirut: Thank you 🙂
Cooking Gallery: There many ways to cook congee, sometime I add beef too.
Michelle: Thank you for your lovely comment. Please visit often. Your blog is very interesting too.
Sophia: Oh..century egg is also my favorite. Sometime just eat with pickled ginger.
Sze Sze: you'll love this 🙂
Petite Nyonya: The Malaysia way of cooking porridge different from here?
Rebecca:Thanks!
Preety: Yes, sometime we also like to have porridge in the morning.
Krissy: Thank you! Yes, when someone at home is not feeling well, I'll cook plain porridge and serve with pickles.
San: Thanks, help yourself.. ;DD
I just found your blog and I'm SOOO excited!! As a young Chinese girl living in Chicago, I haven't been able to get access to authentic Asian recipes apart from the ones that I brought from home. Thank you for sharing all your wonderful recipes and putting a little spin on some of them, like your pineapple pastries/tarts!! YUM!!! You're so talented!!
I love congee too, but not with fish. I normally eat my congee with chicken or pork :).
You are intriguing me ! Now I want to try black promfret and dongcai!
这个好！我也喜欢！下大雨的时候，来碗热呼呼的鱼粥…
wow this looks so good love fish and congee
Yummy yum porridge,wanna grab it right away.Very much inviting click.
Hi Anncoo, after some minor hiccups to my usual blogging, it's good to be back and see a good bowl of fish porridge here. I really, really miss S'pore style fish porridge!
Porridge recipe…sounds good with fish ☺. Thanks for sharing it!
ah yes, another 30 minute meal! those are the best during the weeknights. i haven't made congee yet, but it's such a classic and comfort food. my mom would make me eat it when i was sick!
lovely porridge recipe..love to have it for breakfast
not bad, easy and fast. Ok try next time.
Hee, I just posted a recipe for congee, too. But chicken ones! I've never actually tried fish congee before….but I love century egg congee!
Thanks Friends for your lovely comments.
Lyndsey: Sorry, how about next time? Will inform you before I cook this again.
Bo: You're welcome to try this.
This looks heavenly! A totally new dish for me, but it's a must try recipe.
I have just recently heard about congee, but I have never tasted it. It is something I really want to try.
I have never eaten this type of porridge,surely must be good,dish is very interesting..
It looks so good, I would eat it anytime! How about now? Any left? I don't think we could get all the right stuff here to make it!
Really a tempting porridge.Im bookmarking…
wow!! that looks awesome..nice recipe..
This is a new dish to me, and it looks yummy.
Mimi
Yee Er: 还要吗？我这里还有。。。呵呵。。
Treat and Trick: Thank you!
Kristy: Oh.."梅香咸鱼"..are you a Cantonese? This is the best grade among all salted fish.
Tina: Thanks 🙂
Wiffy: hihii…just for photo shooting.
Sonia: Thanks :))
Christine: Would you like to try this?
Jagruti: Thank you!
Tangled Noodle: You're welcome. That zebra cake is Egg white zebra cake is under Baked cake.
Lululu: Cook some for your little Ethan, I'm sure he will love it.
Bee Bee: You're welcome.
my little one loves congee!
Seeing this congee reminds me of home and my mum! 😀 I remember vividly my mum would always fry up a promfret(sprinkle with some soy) for lunch with plain congee …yummy! Thanks for the sweet memory! 😉
I've never known what that fish is called. But who cares! I simply love it to go with congee.
That is such a perfectly fried fish! I love congee but don't make it often because it take some time, so your quick version is great. Thank you for this delicious bowl! (Now, I'm off to find the recipe for the gorgeous zebra-stripe cake in your banner!)
lovely and tasty dish!!
It's very clever and quick to cook congee in this way, great.
I also find black promfret and 冬菜 are good partners, taste wonderfully.
Anncoo, good idea, usually I cook and eat these separately, never think they can combine together become porridge..well done.
ultimate comfort food. this reminds me of my mum's cooking. It's so nice of you to take out the fish meat and place on top of the porridge.
Its new to me…Looks delicious…
My family like having pure plain congee and also salty chicken congee. Not other than that! And I like anything! haha…. I love having congee with those bottled pickled 'choy sum' and 'fu yu' and also omelette. And another favourite of mine 'mei xiang shian yu'! hmm..mm…
Hi, this is so yummy, I liked the idea of frying the fish B4 adding to the congee, great picture too…
粥先不问自取了^^,谁要你做得那么要吃。。
Tigerfish: Sometime I also didn't add dongcai but will a little salt instead.
I don't like Tong Cai. But I like the way you cook this porridge by pan-frying in the pomfret first. Give so much more flavor to the porridge.
Quinn: I used ready chicken broth. If you're using homemade chicken stock then no need to add water, use all 850ml homemade stock.
Angie: Is it 咸菜? I also use this to steam fish with some tomatoes and chilli.
Lia: So you seldom use dong cai at home. I also like to use dong cai steam minced pork. Will post up later.
Mary: Sorry make you hungry again..hahaa.. There are many ways to cook congee isn't it? My grandma used to cook this congee when I was a kid. Actually my cooking is inspired by her….
Hungry tummies: No fresh one? Too Bad 🙁
Rachel: Breakfast! This is good for breakfast too, come and get it…kekee
Sharon: hahaa…this will make you come often lor..
Cheah: Me too! For deep frying I'll use the deep fryer and normal frying, will do it outside my kitchen.
Kris: Yes, whenever I cook this I'll also remember my sweet grandma.
Fimere: Yes, only 30 minutes..hahaa…thank you!