breakfast

Congee with Ginger-Steamed Cod and Scallion Oil

Name: Congee with Ginger-Steamed Cod and Scallion Oil
Ingredients: 220g White long-grain rice, cooked; 90g Atlantic Salmon Prime Fillet (as lean white fish proxy); 30g Spinach, raw; 50g Broccoli, raw; 1.5g Olive oil; 2g Honey (for sugar target)

Nutrition

500

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(6)

White long-grain rice, cooked220g

Atlantic Salmon Prime Fillet (as lean white fish proxy)90g

Spinach, raw30g

Broccoli, raw50g

Olive oil1.5g

Honey (for sugar target)2g

Instructions

Prepare the congee: In a pot, combine cooked rice with 1 cup of water or vegetable broth. Simmer over medium heat, stirring frequently, until the grains break down and the mixture achieves a creamy, porridge-like consistency (about 10-12 minutes).

Steam the fish: Season the salmon fillet with a thin slice of ginger and a pinch of salt. Place it in a bamboo steamer or a heat-proof plate set over a pot of boiling water. Steam for 6-8 minutes until opaque and flaky.

Wilt the greens: In the final minute of cooking the congee, fold in the fresh spinach and finely chopped broccoli florets until just wilted but still vibrant.

Finish: Transfer the hot congee to a deep bowl. Gently flake the steamed fish over the top. Drizzle with the olive oil and a tiny kiss of honey to balance the savory depth. Garnish with fresh slivered scallions if desired.