Detailed Recipe for Chaoshan Fish Congee

Chaoshan fish congee is a classic traditional staple from Chaoshan region in Guangdong, China. It features a light, sweet, milky rice soup paired with fresh tender fish meat.

 With simple seasonings that highlight the original seafood flavor, it is light, nourishing, easy to digest, and loved as breakfast, supper and healthy daily meals.

Ingredients

Main Ingredients

120g fresh round-grain rice

250g fresh white fish flesh (grass carp, sea bass or hairtail)

Auxiliary Ingredients

3 slices of ginger

2 stalks of green onions

A handful of chopped coriander

A little shredded ginger

Seasonings

A proper amount of salt

Ground white pepper

Cooking wine

Sesame oil

A dash of light soy sauce (optional)

Step-by-Step Instructions

1. Preprocess the rice

   Wash the rice clean and soak it in cold water for 20 minutes. Soaking softens the rice, shortens cooking time, and helps the congee turn thick and creamy. Drain the soaked rice and set aside.
2. Handle fresh fish

   Remove fish bones, fish scales and fishy parts, then cut the fish into thin slices.

   Rinse the fish slices with clean water, add a little cooking wine, shredded ginger and a pinch of salt.

   Mix gently and marinate for 10 minutes to remove fishy odor and lock freshness.
3. Cook the basic congee base

   Pour plenty of water into a deep pot, add ginger slices and bring to a boil over high heat.

   Add the soaked rice, turn to medium heat and boil again, then simmer on low heat for 35–40 minutes.

   Stir occasionally to prevent the rice from sticking to the bottom. Cook until the rice grains bloom and the soup becomes thick and milky white.
4. Cook the fish slices

   Turn the congee to medium heat, put in the marinated fish slices, and spread them evenly.

   Simmer for 2 to 3 minutes until the fish turns white and fully cooked.

   Do not cook for too long, or the fish meat will become tough and dry.
5. Season the congee

   Add appropriate salt and a moderate amount of white pepper to enhance flavor and remove fishiness.

   Stir gently to mix all flavors evenly. Turn off the heat after boiling once more.
6. Finish and serve

   Drizzle with a few drops of sesame oil, sprinkle with chopped green onions and coriander.

   Scoop into bowls and serve hot immediately.

Cooking Tips

1. White pepper is the soul of Chaoshan fish congee, which perfectly balances the fishy taste.
2. Fresh fish is the key to delicious congee; avoid frozen fish for better sweet flavor.
3. Keep the cooking time of fish slices short to ensure tender and smooth texture.
4. For richer flavor, you can add a small amount of shrimp or dried seafood.
5. Keep the seasoning light to retain the natural umami of fish and rice.

 

Detailed Recipe for Chinese Cold Cucumber with Shrimp Balls

Cold Cucumber with Shrimp Balls is a classic refreshing Chinese cold dish. Crisp cucumber pairs with tender, bouncy shrimp balls, tossed in a fresh, tangy and lightly savory sauce. Low in fat, light and appetizing, it is perfect for summer meals, side dishes and light dinners.

Ingredients

Main Ingredients

2 fresh cucumbers

200g fresh shrimp

Aromatics

3 garlic cloves (minced)

A little chopped coriander

A few slices of ginger

Seasonings

1 tbsp rice vinegar

1 tsp light soy sauce

½ tsp oyster sauce

A pinch of salt

A little white sugar

White pepper powder

Sesame oil

Chili oil (optional)

Step-by-Step Instructions

1. Process the shrimp

   Peel and devein the fresh shrimp, remove the shrimp thread, then rinse clean.

   Gently cut the shrimp back slightly to make it curl into a nice shrimp ball after cooking.

   Marinate the shrimp with a little salt, white pepper and ginger slices for 10 minutes to remove fishy smell.
2. Blanch the shrimp balls

   Boil an appropriate amount of water in a pot. Put in the marinated shrimp.

   Blanch over medium heat for 1–2 minutes until the shrimp turn pink, curled and fully cooked.

   Take out the shrimp balls immediately, drain and set aside to cool.
3. Prepare the cucumber

   Wash the cucumbers thoroughly, pat them flat with a kitchen knife, then cut into small sections or strips.

   Put the cucumber in a bowl, sprinkle a little salt, mix well and marinate for 5 minutes to draw out excess water.

   Squeeze out the water gently to keep the cucumber extra crisp.
4. Mix the cold dressing

   Take a small bowl, add minced garlic, rice vinegar, light soy sauce, oyster sauce, white sugar and a pinch of salt.

   Stir well until all seasonings dissolve evenly to make a fresh cold sauce.
5. Combine and toss

   Put the drained cucumber and cooled shrimp balls into a large mixing bowl.

   Pour the prepared seasoning sauce over them, add chopped coriander and a few drops of sesame oil.

   Add chili oil if you like a spicy taste, then toss all ingredients evenly.
6. Chill and serve

   Let it sit for 5 minutes to fully absorb the flavor.

   Transfer to a plate and serve cold for the best taste.

Cooking Tips

1. Do not blanch the shrimp for too long, otherwise the meat will become tough and lose its tender texture.
2. Patting and salting cucumber is the key to a crisp and refreshing taste.
3. The seasoning can be adjusted freely; reduce vinegar if you prefer a mild flavor.
4. Keep the dish refrigerated for 10 minutes before eating for a cooler, better mouthfeel.
5. You can add a little shredded carrot or fungus to enrich the nutrition and color.