15 minute congee!

Ingredients

• 2 cups Cooked Rice (frozen) (Cooked, cooled, and frozen overnight; reheat before serving)
• 2 large heads Fish Heads and Bones (Cleaned; use for stock base)
• 100 g Fish Cheeks (meat) (Tender meat removed from heads)
• 200 g Salmon Fillet (Cut into bite‑size pieces)
• 4 cups Water (For stock; use filtered if possible)
• 1 tsp Salt (Adjust to taste)
• 1 tbsp Fish Sauce (Adds umami; use gluten‑free if needed)
• 1 large Soft Boiled Egg (Boiled 6 min, peeled and halved)
• 1 tsp Sesame Oil (Drizzle just before serving)
• 1 tsp Chili Oil (Optional heat; adjust to spice preference)
• 2 tbsp Fresh Cilantro (Chopped for garnish)
• 2 tbsp Fried Onions (Crispy; store‑bought or homemade)

Instructions

1. Reheat Frozen Rice

   Place the frozen cooked rice in a microwave‑safe bowl, cover loosely, and microwave on high for 2 minutes, stirring halfway through until hot.

   Time: PT2M

2. Prepare Salmon Stock

   In a large pot combine the fish heads, bones, 4 cups water, 1 tsp salt, and 1 tbsp fish sauce. Bring to a rolling boil, then reduce to a gentle simmer.

   Time: PT5M

   Temperature: Medium simmer

3. Simmer Stock

   Let the stock simmer uncovered for 15 minutes, stirring gently every 5 minutes.

   Time: PT15M

   Temperature: Medium simmer

4. Strain and Pick Meat

   Remove the fish heads with tongs, set aside. Strain the stock through a fine mesh strainer into a clean pot. While the stock is still hot, pick the tender meat (cheeks) from the heads and set aside.

   Time: PT3M

5. Cook Salmon Pieces

   Bring the strained stock back to a gentle boil and add the salmon fillet pieces. Cook for 2‑3 minutes until just opaque.

   Time: PT3M

   Temperature: Boil

6. Prepare Toppings

   While the salmon cooks, soft‑boil the egg (6 min), peel and halve. Chop fresh cilantro. If using store‑bought fried onions, have them ready; otherwise quickly fry thin onion slices in a small saucepan with a dash of oil until golden and crisp.

   Time: PT8M

   Temperature: Medium heat for onions

7. Assemble the Bowl

   Divide the hot rice between two serving bowls. Ladle the hot salmon stock with salmon pieces over the rice. Top with the picked fish cheek meat, egg halves, a drizzle of sesame oil and chili oil, chopped cilantro, and fried onions.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

55 g

Fat

12 g

Fiber

2 g