Low Sodium Seafood Congee
Dive into a comforting bowl of Low Sodium Seafood Congee, a flavorful twist on traditional Asian rice porridge that’s perfect for a heart-healthy diet. This recipe features tender jasmine rice simmered into creamy perfection alongside delicate bites of cod or tilapia and succulent shrimp, infused with aromatic ginger and garlic for an irresistible taste. With a splash of low sodium soy sauce, a drizzle of fragrant sesame garlic oil, and a garnish of fresh cilantro and scallions, every spoonful bursts with balanced flavors. Quick to prepare in just under an hour, this congee is a nourishing, low-sodium option for seafood lovers, complete with lime wedges for a refreshing zing. Perfect as a soothing main dish or nutritious starter, this easy, wholesome recipe is sure to become a go-to comfort food in your kitchen.
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Recipe Information
Ingredients
- 1 cup Jasmine rice
- 10 cups Water
- 200 grams Boneless white fish fillets (e.g., cod or tilapia)
- 150 grams Shrimp, peeled and deveined
- 20 grams Ginger, thinly sliced
- 2 cloves Garlic cloves, minced
- 3 stalks Scallions, finely chopped
- 1 tablespoon Sesame oil
- 0.25 cup Fresh cilantro, chopped
- 0.5 teaspoon White pepper
- 2 tablespoons Low sodium soy sauce
- 4 pieces Lime wedges
Instructions
Rinse the jasmine rice under cold water until the water runs clear. This helps to remove excess starch and ensures a smoother congee.
In a large pot, bring 10 cups of water to a boil. Once boiling, add the rinsed rice and sliced ginger.
Reduce the heat to a simmer and cook the rice for about 30 minutes, stirring occasionally to prevent sticking, until it breaks down and reaches a porridge-like consistency.
While the rice is cooking, prepare the seafood: cut the fish fillets into bite-sized pieces and season the shrimp lightly with white pepper.
Once the congee has reached the desired consistency, add the fish pieces and shrimp. Gently stir and let cook for 5-7 minutes until the seafood is cooked through.
In a small pan, heat sesame oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add this garlic oil to the congee, stirring well.
Season the congee with low sodium soy sauce and white pepper to taste. Stir in half of the chopped scallions and cilantro.
Serve the congee hot, garnished with the remaining scallions and cilantro. Accompany with lime wedges on the side for added flavor.
Nutrition Facts
Calories |
811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 393 mg | 131% | |
| Sodium | 1654 mg | 72% | |
| Total Carbohydrate | 80.9 g | 29% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 2.8 g | ||
| Protein | 84.2 g | 168% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 341 mg | 26% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1579 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
