Seafood Congee
Warm, comforting, and brimming with ocean-fresh flavors, this Seafood Congee recipe is a delicious twist on a classic rice porridge. Made with tender jasmine rice simmered in a rich seafood stock and studded with shrimp, scallops, and chunks of white fish, this dish boasts a silky, savory base infused with the aromatic warmth of ginger. Topped with vibrant green onions, fragrant cilantro, crispy fried shallots, and a drizzle of sesame oil, each spoonful is a harmonious blend of textures and tastes. Perfect as a light yet satisfying meal, this seafood congee is simple to prepare and ideal for cozy evenings or as a nourishing dish to share. Keywords: seafood congee recipe, rice porridge, jasmine rice, seafood stock, Asian comfort food.
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Recipe Information
Ingredients
- 1 cup jasmine rice
- 8 cups water
- 2 cups seafood stock
- 8 oz shrimp, peeled and deveined
- 8 oz scallops
- 8 oz white fish fillet, cut into pieces
- 1 inch piece ginger, sliced
- 4 stalks green onions, sliced
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 0.5 teaspoon white pepper
- 1 tablespoon sesame oil
- 0.25 cup cilantro leaves, chopped
- 0.25 cup fried shallots
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Drain well.
In a large pot, combine the rinsed rice, water, and seafood stock. Bring it to a boil over high heat.
Once boiling, reduce the heat to low and let the rice simmer, stirring occasionally, for about 45 minutes to an hour, or until the rice breaks down and the congee reaches your desired consistency.
Meanwhile, prepare the seafood. Pat the shrimp, scallops, and white fish fillets dry using paper towels.
Add the ginger slices to the congee during the last 10 minutes of cooking to infuse the flavor.
Season the congee with soy sauce, salt, and white pepper, adjusting the amounts to taste.
Add the seafood to the pot during the last 5 to 7 minutes of cooking or until they are just cooked through and opaque.
Stir in half of the green onions, reserving the remaining for garnish.
Drizzle sesame oil over the congee and give it a gentle stir.
Serve the congee hot in bowls, garnished with remaining green onions, cilantro, and fried shallots.
Nutrition Facts
Calories |
1264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 5844 mg | 254% | |
| Total Carbohydrate | 92.2 g | 34% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 2.3 g | ||
| Protein | 150.6 g | 301% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 414 mg | 32% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2555 mg | 54% | |
*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.
