Cheat's seafood congee

Congee is usually simmered for hours, breaking down the rice grains into a smooth bowl. Here, Dan uses leftover cooked rice as a cheat’s hack, and a variety of seafood to create a flavourful, nourishing bowl in a fraction of the time.

• serves

  4-6

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

Stream free On Demand

Ep 3

episode • The Streets Hong Kong • 

cooking • 

25m

G

episode • The Streets Hong Kong • 

cooking • 

25m

G

Ingredients

• 500 g mussels
• 1 spring onion, cut into 3-4 cm lengths
• 1 knob of ginger, thinly sliced
• 1 tbsp fish sauce
• ½ cup Chinese rice wine
• 1 cup water
• 250 g white fish of your choice
• 100 g calamari
• 3 prawns
• ½ cup cooked rice, lightly packed 

Seasoning

• ½ tsp sugar
• ½ tsp salt
• ½ tsp sesame oil
• 2 tsp cornstarch

Garnish

• Ginger, julienne
• Coriander, roughly chopped
• Spring onion, thinly sliced
• Youtiao (Chinese fried doughnut), to serve

Instructions

1. Clean and debeard your mussels. Add to a large bowl with the spring onion, ginger and fish sauce.
2. Heat a large pot over high heat. Add the mussels mixture, Chinese rice wine and water. Cover with the lid and allow to simmer for 1-2 minutes, or until the mussels have opened. Remove the mussels, spring onion and ginger to a large bowl, reserving the cooking liquid in the pot.
3. Reduce the heat to medium and add the cooked rice to the cooking liquid. Simmer, covered, for 5 minutes.
4. Meanwhile, add the prawns, white fish and calamari in a bowl and coat with the seasoning ingredients, stir to ensure the seafood is evenly coated. Set aside. Remove the mussels from the shells.
5. Use a stick blender to carefully blend the rice into stock. Add the seafood to the congee, cover with the lid and poach for another 2 minutes. Add the mussels and remove from the heat. Taste and adjust the seasoning if needed.
6. Serve the congee and garnish with ginger, coriander and scallions. Serve with youtiao.

This recipe is from The Streets, Hong Kong on SBS Food.

Photography by Adrian Patra.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Ep 3

episode • The Streets Hong Kong • 

cooking • 

25m

G

episode • The Streets Hong Kong • 

cooking • 

25m

G