Salmon Congee

2009 September 30
by linda

This is the easiest and  un-hassling food to have for dinner. Just remember to eat more than your usual portion as it is very liquidity, and you are good ;) You could use absolutely anything to make a congee, from fish, egg, liver to chicken, beef or pork. It is all depending on your appetite.

I remember when I was little I used to watch those sad Chinese films where the family is really poor and don’t have food enough to feed the whole family, so the mother cook congee instead of rice so that the whole family could have dinner. Anyway, I cook congee not because I don’t have enough rice to cook for dinner, but because my husband loves eating salmon congee accompanied with original crinkles cut chips, and it has been a long time since he had his last one.

Salmon Congee


  • 200 gr salmon fillet, cut into cubes
  • 1 cup of rice, washed and drained
  • 3 tbsp of ginger, thinly julienne cut
  • 2 cloves garlic, sliced
  • 1 cloves shallot, sliced
  • water according to your preferences (the more water added, the thinner porridge consistence achieved)
  • salt to taste
  • oil for stir frying
  • diced spring onions to serve
  • chopped baby celery to serve
  • pepper to serve
  • sesame oil to serve
  • poached egg to serve


  1. Heat oil in a pot. Stir fry garlic, shallot and ginger for about 1-2 minutes or until fragrant.
  2. Add salmon and salt, stir until the salmon changed in colour slightly.
  3. Add the rice and 3 cup of water. Stir it and cover the pot with lid. Turn the heat to medium low and let it simmer. The water will be sucked up by rice, so just add water until the desire consistency is achieved.
  4. Serve it with spring onion, baby celery, pepper, sesame oil and poached egg.

Preparation time (duration): 15

Culinary tradition: Indonesian

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!!!

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