Oyster Congee (Seafood Rice Porridge)

Ingredients

• 2 cups Cooked Rice (leftover white rice, broken up)
• 6 pieces Fresh Oysters (shucked, cleaned, keep chilled until use)
• 50 g Dried Salted Fish (e.g., salted cod or “tipo” fish, sliced thin)
• 2 tablespoons Preserved Winter Vegetables (rinsed, chopped (pickled mustard greens or similar))
• 1 inch Fresh Ginger (peeled, thinly sliced)
• 2 tablespoons Fish Sauce (authentic Asian fish sauce, gluten‑free if possible)
• 1 tablespoon Olive Oil (for frying the salted fish)
• 1 teaspoon Sesame Oil (drizzled at the end for aroma)
• 2 stalks Spring Onions (thinly sliced, green parts only)
• 1 tablespoon Fresh Coriander Leaves (chopped for garnish)
• 4 cups Water (filtered or bottled)
• to taste Salt
• a pinch White Pepper

Instructions

1. Prepare Aromatics

   Rinse the preserved winter vegetables, chop them finely, and slice the ginger into thin strips.

   Time: PT5M

2. Steep Aromatics

   Place the chopped preserved vegetables and ginger slices into a bowl of 2 cups of water and let steep while you finish other prep.

   Time: PT10M

3. Fry Dried Salted Fish

   Heat olive oil in a small frying pan over medium heat. Add the sliced salted fish and fry 2‑3 minutes until lightly golden. Remove and set aside.

   Time: PT5M

   Temperature: medium heat

4. Build the Broth

   In the medium‑sized pot, add the remaining 2 cups of water, the ginger‑vegetable soak (including the liquid), fish sauce, and the fried salted fish pieces. Bring to a gentle boil, then reduce to a simmer for 5 minutes.

   Time: PT5M

   Temperature: medium heat

5. Add Rice and Simmer

   Stir in the leftover cooked rice, breaking up any clumps. Simmer, stirring occasionally, for 15‑20 minutes until the mixture reaches a creamy porridge consistency.

   Time: PT20M

   Temperature: low simmer

6. Add Oysters

   Gently slide the shucked oysters into the hot porridge. Cook for just 10‑15 seconds until the shells open slightly and the meat turns opaque.

   Time: PT15S

   Temperature: medium heat

7. Finish and Garnish

   Turn off the heat. Drizzle sesame oil, sprinkle sliced spring onions and chopped coriander over the top.

   Time: PT2M

8. Serve

   Ladle the hot oyster congee into serving bowls and enjoy immediately.

   Time: PT0M

Nutrition Facts

Calories

260

Protein

12 g

Carbohydrates

35 g

Fat

5 g

Fiber

1 g