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taiwanese

Milkfish Congee with Ginger and Fried Shallots

This simmered dish pairs milkfish fillet, boneless with fresh ginger, julienned, fried shallots and jasmine rice, uncooked. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast
Easy
Balanced Heart friendly Pescatarian
300 kcal 2000 kcal
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Estimated macros per portion

43 g Protein
63 g Carbohydrates
24 g Fat
2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 70g jasmine rice, uncooked 255 kcal
  • 180g milkfish fillet, boneless 270 kcal
  • 650g water 0 kcal
  • 10g fresh ginger, julienned 8 kcal
  • 16g soy sauce 11 kcal
  • 10g fried shallots 7 kcal
  • 8g sesame oil 71 kcal
  • 15g scallion 5 kcal
  • 8g cilantro 3 kcal
  • 1g white pepper 3 kcal

Cooking instructions

  1. jasmine ricewater
    Rinse the rice. In a small pot, combine rice with water and bring to a boil, stirring to prevent sticking.
  2. Reduce to low and simmer 25 to 30 minutes, stirring occasionally, until thick and porridge-like.
  3. milkfish filletfresh gingersoy sauce
    Add ginger and soy sauce. Slide in the milkfish chunks and simmer gently 5 to 7 minutes until just cooked through.
  4. soy sauce
    Taste and adjust seasoning with a little more soy sauce if needed.
  5. fried shallotssesame oilscallioncilantro
    Ladle into a bowl and top with fried shallots, scallion, and cilantro. Finish with sesame oil.

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