Seafood Congee

Ingredients:

• Fish Maw (Dried Fish Bladder): 150g

  • Fish maw adds a gelatinous texture to the congee and absorbs flavors well.

• Sea Cucumber: 200g

  • Sea cucumber is high in collagen and has a chewy texture, adding richness to the dish.

• Water: 6 cups

  • This is the liquid base for the congee, helping cook and break down the rice.

• Shrimp (Peeled): 150g

  • Adds sweetness and protein to the dish.

• Scallops: 100g

  • Contributes a sweet and tender texture.

• Shredded Ginger: A small amount

  • Adds a subtle spicy flavor and helps eliminate any seafood odor.

• Cooked White Rice: 3 cups

  • The base of the congee, rice provides starch, which breaks down to create the creamy porridge-like texture.

Seasoning:

• Salt: A pinch

  • Enhances flavor by balancing the sweetness of the seafood.

• Chicken Powder: A pinch

  • Adds umami to enhance the savory elements of the dish.

• White Pepper: A pinch

  • Provides a gentle, peppery heat.

• Sesame Oil: A few drops

  • Adds a nutty, fragrant finish to the dish.

Instructions:

Step 1: Preparing the Seafood

1. Prepare Fish Maw:

   • Why: Fish maw is dried and needs to be softened before use. It has a sponge-like texture that absorbs flavors while cooking.

   • Method: Wash the fish maw thoroughly to remove any surface impurities. Cut it into slices for quicker rehydration. Set aside.

2. Prepare Sea Cucumber:

   • Why: Sea cucumber often contains sand and needs to be soaked to cleanse it thoroughly. Blanching helps soften it, and its gelatinous texture makes it ideal for congee.

   • Method: Soak the sea cucumber in cold water for about 1 hour. This allows it to rehydrate and expel any trapped sand. After soaking, blanch it in boiling water until it opens up slightly (about 2-3 minutes). Remove and set aside.

3. Prepare Shrimp and Scallops:

   • Why: Cleaning shrimp ensures there's no grit or digestive matter that could affect the taste. The delicate nature of seafood means these will cook quickly.

   • Method: Clean the shrimp by peeling and deveining them (removing the dark vein along the back). Rinse the scallops and set both aside for later.

Step 2: Cook the Congee

1. Cook the Rice in Water:

   • Why: Congee is made by cooking rice in a large amount of water. As the rice cooks, the starches break down and the grains expand, creating a thick, porridge-like consistency.

   • Method: In a deep pot, bring 6 cups of water to a boil. Add the 3 cups of cooked rice, stir to combine, and lower the heat. Simmer for 15 minutes, stirring occasionally to prevent sticking.

Step 3: Add Seafood and Seasonings

1. Add Shrimp and Scallops:

   • Why: Shrimp and scallops cook quickly, and adding them later ensures they stay tender. If added too early, they may overcook and become rubbery.

   • Method: After the congee has simmered for 15 minutes, add the shrimp and scallops. Continue to cook on low heat for 2 minutes. This allows the seafood to cook through gently.

2. Season the Congee:

   • Why: Seasoning should be added early enough to allow the flavors to infuse, but not so early that delicate ingredients are overpowered.

   • Method: Add a pinch of salt, chicken powder, and white pepper. Stir to combine and taste the congee. Adjust seasoning as needed.

Step 4: Add the Fish Maw and Sea Cucumber

1. Incorporate Fish Maw and Sea Cucumber:

   • Why: Fish maw and sea cucumber are very delicate and should be added toward the end to prevent overcooking, which can cause them to become too soft and lose their texture.

   • Method: Add the sliced fish maw and sea cucumber to the pot. Stir them into the congee, and continue simmering for another 2-3 minutes. This allows them to absorb the congee’s flavors without overcooking.

2. Add Ginger and Sesame Oil:

   • Why: Ginger helps balance the flavors by adding freshness, while sesame oil adds a nutty fragrance to the dish.

   • Method: Stir in the shredded ginger and drizzle a few drops of sesame oil. Let everything simmer for another minute, then remove from heat.

Final Step: Serve and Enjoy!

1. Why Stirring is Important:

   • Regularly stirring the congee ensures that the rice breaks down evenly and the seafood is distributed throughout the dish.

2. Texture and Consistency:

   • If the congee is too thick, you can add a little more water and simmer for a few extra minutes. If it’s too thin, let it simmer uncovered for a few minutes to thicken up.

Key Tips:

• Rehydrating fish maw and sea cucumber is essential for achieving their signature texture. Make sure you soak them long enough to remove sand and soften them.

• Simmering at low heat allows the seafood to remain tender while ensuring the rice fully breaks down to create a smooth and creamy texture.

• Seasoning early: It’s important to season the congee while cooking so that the fish maw, in particular, can absorb flavor.