11/10/25: My kids are both sick for days with fever that kept going up and down. What food is best to cook when kids are sick? Congee! Congee means rice porridge. There are many several variations of congee. I have documented a recipe for Chinese congee with black century eggs some years ago. Now I am documenting how I cook Vietnamese fish congee for my family when they are sick.
- Serving size: 6-quart pot
- Cooking time: 60 minutes
- Tools used: large mixing bowl, a large colander to fit knot the large mixing bowl, 6 quart pot, cutting board, knife
Ingredients:
- 4 quarts water
- 1 big rockfish (about 4 pounds)
- 1 bunch culantro (ngò gai)
- 3-6 shallots
- 1 chunky piece of ginger (about two tablespoon grated)
- 1 onion (optional)
- 2 Tbsp sea salt
- 2 Tbsp pure cane sugar
- 1/8th ground black pepper
Direction:
1.. Gather and prepare the ingredients. I usually buy my fish at Lotte Plaza Market in Orlando, Florida and have the fishmonger cleaned the fish for me. I would but the fish into three or four pieces to fit into the pot easier.
I would peel and blend the shallots and ginger in my chopper. I will use it to extract the ginger and shallot flavor into the fish broth. Wash and chop the culantro herb. Do not use cilantro. It may spelled similar but it is a totally different herb that will ruin the flavor and smell of this fish congee.
2. In a 6-quart pot, I poured in four quarts of water along with the chopped or minced shallots and ginger. I then bring the water to a boil. While waiting for the water to boil, I season it with sea salt, pure cane sugar, and ground black pepper. Fish sauce is added as an optional seasoning to give this congee a unami flavor.
3. Being the water to a boil and add in the rock fish (large striped sea bass). Cook the fish for 20 minutes on low simmer.
3. Prepare the large colander inside the large mixing bowl. The bowl should be big enough to hold the fish broth. Once the fish is cooked. Empty the pot into the colander and bowl. Set the cooked fish aside. Pour the hot fish broth back into the pot.
4. This is the time I taste and seasoned the fish broth to my preference, making sure it’s not too salty. I add in three cups of cooked rice and set the timer to simmer the congee for 30 minutes.
5. While cooking the rice congee, I demeat the fish. The remaining scraps would be added to my compost for my garden.
demeat
6. Once the rice is cooked to the point of being congee, bring the congee to a boil and turn off the heat. This is the time I add the chopped cilantro and fish meat. Add more black pepper if needed. I don’t make this soup too salty because we can add more salt for individual serving preferences.
That’s all! I hope you enjoy this Vietnamese fish congee.
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