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Salmon Congee (Rice Porridge) Recipe - Updated

Monday, June 22, 2015 | Labels: , , , |

I hope everyone is having a lovely weekend.  It's been awhile since I've featured one of my favourite Chinese comfort foods, congee or also known as rice porridge.  Today's recipe is an extremely easy and refreshing salmon congee dish that you can whip up pretty quickly and easily whenever you're in need for a dose of some delicious warmth or just when you feel like some congee.  I used salmon belly today but you can also just use salmon fillet if you like - then again you can totally substitute the salmon with another fish of your choice.  Apart from the fish, all you need are some ginger, scallions (green onions), chicken or vegetable broth and of course well rice. 


I prefer my congee to be of a smoother consistency hence I like to soak the rice in water for at least 30 minutes before cooking which really helps break down the grains considerably more producing a silky smooth consistency.  Then again, if you like your congee to be more substantial feel free to increase the ratio of the rice grains to water.  I used homemade chicken broth for my congee today but you can definitely just use any good quality (no MSG) store-bought chicken broth.


It is rather important to use good quality sauces especially in such lightly flavoured dishes like congee.  This recipe is now part of my Yuen Chun collection of recipes.

Serves 4


1/2 cup rice, washed and soaked in water for at least 30 minutes
4 cups chicken broth + 6 cups water
300g of salmon belly or salmon fillet
2 slices ginger

1/2 cup ginger slivers
3-4 scallions, sliced

Marinade for salmon:

3 tablespoons Chinese rice wine (Shaoxing rice wine)
1 tablespoon light soy sauce (use Yuen Chun -
1/2 teaspoon salt
1/2 teaspoon sesame oil

Serve with:
Light soy sauce
Sesame oil
White pepper


Marinade the salmon in the mix above while the rice is soaking.  After about 30 minutes,  drain the rice and boil the rice, water and chicken broth together.  Once rapidly boiling, bring the heat down to low and allow to simmer until it reaches your desired consistency.  I usually boil for about 45 minutes on low heat.

Once the congee reaches your desired consistency, drop in the salmon fillets.  Watch closely and turn up the heat again.  Once the salmon is entirely cooked - this should take about 3-4 minutes, turn off the heat.  Ladle the congee into individual serving bowls and serve with the ginger slivers and scallions with the soy sauce, sesame oil and white pepper on the side for your guests to add to their hearts' desire.



Daphne said...

yum! what a bowl of comfort. I would not have thought of using salmon in porridge as I usually just use pork mince! 

WokandSpoon said...

Congee is definitely my comfort food. Will use your tip for soaking the rice before cooking the next time.

J said...

Perfect on cold nights!

Ben said...

Nicely styled. Looks delicious.

Jesica Edisanto said...

I have to say, I love Salmon congee. It is one of my favourite congees! 

Elies Lie said...

This salmon and rice is perfect for the weather we face this days, tq for sharing, love ur dish and very nice picture! ;) 

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Yi @ Yireservation said...

what a great idea to combine congee and salmon! I totally agree with you on soaking the rice long enough before boiling. Me too like the congee to be smooth yum I'd love to have one for tomorrow morning:) Thanks for sharing the recipe!

keith dingle said...

I like the flavour of ginger however I don't actually like eating it because the taste is too strong. So when I make 'juk', I put a large slice of ginger in the broth when cooking the rice to flavour it. Then it's discarded before serving.

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