My $20 rice cooker has finally broken down after 4 years of constant usage. I wanted to purchase a more expensive and better quality rice cooker at first but then remember I actually still keep a large 6L Bellini pressure cooker in my cupboard which I bought on sale a year ago at Target. I tried cooking rice with the pressure cooker and it was not bad, the rice actually turned out pretty decent so I’ve been using pressure cooker to cook rice. Not to mention my tiny apartment’s kitchen has run out of space if I’d like to buy an additional appliance, so this works out perfectly.
Then winter came upon us and I wanted to have something a bit comforting for the freezing nights. I thought, having noodle soup or congee would be nice. I love to make chicken congee (recipe here) but after consuming chicken for three days consecutively a bowl of fish congee would be nice to have. And since we have been using pressure cooker to cook rice why not try it to cook congee as well.
First time using pressure cooker for congee, I was truly pleased with the result. I think this is the quickest and the most effortless way of cooking congee.
In comparison, with the traditional method of cooking congee on the stove, we have to wait for hours for the rice to disintegrate into congee and not to mention we should stir the pot constantly to prevent the congee sticking to the bottom of the pan. With pressure cooker, I can just place all the ingredients into it and let the rice breaks down for less than an hour without having to do anything. Meanwhile I can use that time to prepare other dishes and garnishes. It makes life so easy. In short, I don’t think I would cook congee any other way again.
For the fish congee I used basa fillets for the fish congee as basa fish is relatively affordable and I quite like that it is very forgiving, even if you overcook the fish the texture is still quite pleasant.
In addition I have also made a separate dish of soy and ginger basa fillets to accompany the fish congee, as the congee would be a bit lighter in flavour so I thought something more flavourful would be perfect with it. You can omit it of course if you want a lighter flavour but I definitely love this combination.
For garnish, I recommend something crispy like fried wonton skins, fried shallots or prawn crackers. Don’t forget some herbs like spring onion and coriander leaves to make the dish complete and looks like it just came out from a Chinese restaurant.
- 300 gr white fish fillets (cut into small chunks)
- 2 tbsp shaoxing wine
- 1 cup jasmine rice, rinsed and drained
- 2 cups fish stock
- 5 cups water
- 2 tbsp sesame oil
- 4 garlic cloves, minced
- 1.5 tbsp chopped ginger
- Fried wonton leaves
- Coriander leaves
- Spring onions
- Fried Shallots
- 500 gr white fish fillets, cut into large chunks
- 3 garlic cloves, minced
- 1 tbsp chopped ginger
- 2 tbsp soy sauce
- 1 tbsp shaoxing wine
- 3 tbsp water
- 3 tbsp vegetable oil
- chopped coriander leaves
- Place all ingredients except fish fillets and shaoxing wine into a pressure cooker. Seal the lid and cook at high pressure for 40 minutes. Meanwhile, marinate the fish fillets in shaoxing wine and set aside.
- After the pressure cooker has finished cooking, turn off the heat and then natural release for 15 minutes. Add marinated fish into the pot and simmer for 10 minutes or until fish is completely cooked. Season with salt and pepper.
- Heat 1 tbsp of oil in a skillet over medium high heat. Saute minced garlic and ginger for 1 minute and add fish fillets. Sear fillets for 2 minutes and add soy sauce, shaoxing wine and water. Turn heat to medium and cook for 7 minutes or until the liquid has reduced to half. Remove from heat.
- In a separate small skillet, heat the remaining 2 tbsp vegetable oil until very hot. Scatter coriander leaves on top of fish fillets and pour the hot vegetable oil over coriander leaves, this will bring out the flavour of coriander. Serve fish fillets with congee and garnishes.