I love congee and I love seafood. My parents should not have fed me as much seafood as they did while I was growing up because now I’m super obsessed and it’s not cheap to satisfy seafood cravings, guys. Please don’t get me started on how much I love sashimi (ugh, momentary pause in writing to cry over how beautiful sashimi is and how mean my friend in Vancouver is for sending me picture of his sushi).
But also congee! I love it, it’s just such a comforting rainy day meal. Not that that limits me to only eating it during rainy days, but I like to think of it as an Asian version of chicken noodle soup. I also just think that ever since I start university and had to learn how to cook my own meals, I’ve been craving Chinese food because it reminds of home and a better time when my mom did all my cooking for me.
There aren’t many places in Waterloo that have congee and even the few places that do, don’t serve up bowls up to my standards (Mississauga and Toronto have spoiled me). Apparently Grace and Healthy Premium Dumplings does a pretty cheap bowl but sometimes you just want to make your own at home! In large batches! That you’ll eat all on your own and pretend that you’re normal!
Okay enough about how weird I am, and onto the deliciousness of fish congee!
This recipe should make approximately enough for 4 bowls of congee. Sorry if that’s not that accurate.
You will need: