Description
A creamy and comforting congee made with honeynut squash and poached fish, perfect for fall.
Ingredients
- 1 cup short-grain rice
- 2 cups honeynut squash, diced
- 4 cups vegetable or chicken broth
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 4 pieces firm white fish (like cod or snapper)
- Sesame oil, for serving
- Chopped scallions, for garnish
- Fresh cilantro, for garnish
- Sesame seeds, for garnish
- Salt and soy sauce, to taste
Instructions
- Sauté the minced garlic and grated ginger in a pot until fragrant.
- Add the diced honeynut squash and rice, stirring to combine.
- Pour in the broth and bring to a simmer, stirring occasionally to prevent sticking.
- Cook until the rice and squash are tender and the congee is creamy, about 30-40 minutes.
- Season the fish with salt and poach in the same pot for 5-7 minutes until cooked through.
- Serve warm in bowls, topped with fish, a drizzle of sesame oil, and garnished with scallions, cilantro, and sesame seeds.
Notes
For a creamier texture, blend a portion of the congee before serving. Adjust seasonings gradually to taste.
- Prep Time: 15
- Cook Time: 40
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian