recipe: fish congee

fish congeesince it’s already April, i thought we avoided cold season but it turns out the interim between winter to spring is another season for catching a cold. k got it first and then i caught it – first a cough and then a sore throat. what is the best thing to eat at when you have both? congee.

it’s comfort food at is best – liquidy to help with the throat pain, hot to warm your body and tasty that still appeals to your diminished sense of taste. there is quite a variety of congee combinations. my favorite is a crab congee at a restaurant i frequent.

but when you’re not able to go out to get it, this is a simple recipe to make yourself!


  • 2 cups new or day-old white rice
  • 1 fillet tilapia
  • 2 bok choy, sliced into thin pieces
  • 1 free range organic eggs, optional
  • salt and white pepper, to taste


  1. if you’re using day-old rice, put it into a large saucepan and break down the clumps. add 2-3 cups of water to start warming and softening the rice. if you’re using new rice, you can add extra water when cooking the rice so that the rice comes out soupy.
  2. add the tilapia in the middle of the soupy rice and cook for 5 minutes.
  3. break down the fillet and then add the bok choy to the mixture.
  4. heat until the bok choy is cooked but still green and the rice is soupy, to your desired texture.
  5. if adding egg, crack an egg into the pot and stir. cook for 1 minute or until egg is fully cooked.
  6. serve with white pepper (tastes better with congee than black pepper) and salt, if desired.

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