Description
Honeynut Squash Congee with Poached Fish is a comforting and nourishing dish. This recipe combines creamy congee with tender poached fish for a satisfying meal.
Ingredients
Scale
- 1 cup rice (preferably jasmine or short-grain)
- 4 cups vegetable or chicken broth
- 1 medium honeynut squash, peeled and diced
- 2 fillets of white fish (tilapia, cod, or your choice)
- 1 tablespoon ginger, minced
- 2 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon salt (to taste)
- Fresh scallions, for garnish
- Chili oil, optional for drizzling
- Fresh cilantro or parsley, for garnish
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a large pot, combine rinsed rice and broth. Bring to a boil over medium-high heat.
- Reduce heat to low, add diced honeynut squash, cover and simmer for 30-40 minutes, stirring occasionally.
- Season fish fillets with soy sauce and salt.
- In a separate pan, bring a cup of water to a simmer. Add seasoned fish and cook each side for 3-4 minutes until flaky.
- In the pot of congee, stir in minced ginger and garlic. Simmer for another 5-10 minutes.
- Taste and adjust seasoning, adding sesame oil if desired.
- Ladle warm congee into bowls and place a fillet of poached fish on top.
- Add fresh scallions and sprinkle with cilantro or parsley.
- Drizzle chili oil over the top if desired.
Notes
- Adjust seasoning to your taste.
- You can use any white fish you prefer.
- This dish can be made vegan by omitting fish and using vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
Keywords: Honeynut Squash, Congee, Poached Fish, Comfort Food, Asian Cuisine