Description
A comforting bowl of creamy rice congee gently sweetened with honeynut squash and topped with tender poached fish, perfect for a nourishing and cozy meal.
Ingredients
Scale
- 1 cup short-grain white rice
- 1 medium honeynut squash, peeled and diced
- 6 cups vegetable broth
- 1 tablespoon fresh ginger, finely sliced
- 1 tablespoon neutral cooking oil
- 300 grams white fish fillet
- 1 teaspoon salt, or to taste
- 2 scallions, thinly sliced
Instructions
- Heat a medium pot over medium heat and add the neutral cooking oil.
- Add the sliced ginger and cook gently until fragrant.
- Stir in the rice and diced honeynut squash, coating them evenly.
- Pour in the vegetable broth and bring to a gentle boil.
- Reduce heat and simmer for 35 to 40 minutes, stirring occasionally, until creamy.
- Season the congee with salt to taste.
- In a small saucepan, gently poach the fish in lightly simmering water for about 5 minutes until just cooked.
- Ladle the congee into bowls, top with poached fish, and finish with sliced scallions.
Notes
- Add extra broth or water if the congee thickens too much.
- Store fish separately if making ahead.
- Stir frequently to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 45 mg