Breakfast · Chinese · 5 min
Congee with Ginger-Steamed Cod and Scallion Oil
- Calories
- 500
- Protein
- 25g
- Carbs
- 68g
- Fat
- 13g
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)
Method
- 01Prepare 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).
- 02Steam 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.
- 03Wilt 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.
- 04Finish: 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.
Cook it with the whole plan around it
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