Carrots, Celery, Cod Fish Porridge/ Congee

This 3C Rice Porridge/Congee cannot be bought with Cash or Credit Card. It is homecooked and worth many carats...or rather, carrots.

A fuss-free 3C - Carrots, Celery, Cod Fish Porridge/Congee recipe that you can easily make at home, this porridge/congee stands alone as one-dish meal consisting of vegetables (carrots, celery), proteins (fish) and carbs (rice/ grains).

The carrots add subtle sweetness and celery, a tender crunch to the savory cod fish porridge/congee. 

Other rice porridge/ congee recipes include:
Salmon, Celery, Mountain Yam Porridge/Congee

To minimize fishy smell, and to impart flavors to the fish, the fish can be marinated prior to adding to the porridge. The garlic press really comes in handy as a ginger press. Getting ginger juice to marinate the fish slices has became quite a breeze ever since I bought the garlic press. I have not even used the garlic press on any garlic yet but have repeatedly use it to extract ginger juice out of ginger, and making minced ginger.
Carrots, Celery, Cod Fish Porridge/ Congee
16 half-inch fish slices (halibut or cod)
3/4 cup of rice (millet and short-grain rice)
1/2 cup organic diced carrots
1/2 cup organic diced celery
1-2 green onions, finely chopped, as garnish
Sea salt and ground white pepper to taste
1/2 tsp of toasted sesame oil for flavor

[Fish marinade]: Season the fish slices with juice of two thumb-size gingers, 1/2 tsp ground white pepper, 1 tsp toasted sesame oil sea salt. Leave to marinate for at least an hour.

Directions: Boil a pot of water (about 4-5 times of liquid to rice grains) and cook the rice and carrots for about 20 minutes. At this time, the rice grains has almost cooked and has thickened to congee's slightly viscous/thick/consistency consistency. Add the celery and continue to gently stir to make sure the rice grains do not stick to the bottom of the pan. After about 5 minutes the celery is added, add the fish slices, do not stir, cover the pot, and allow the gentle heat to cook the fish. Then gently stir the cooked fish into the congee. Turn off heat. Drizzle sesame oil, pinch of ground white pepper, and garnish with green onions.


I don't know about you but for fish porridge, the ending finishes of sesame oil, ground white pepper is a must, and fried shallots as well (however, I did not have that)and if you like it spicy, some finely julienned ginger as garnish.