In winter or being sick, this sea bass congee is definitely a MUST-EAT. It’s soothing, comforting, easy to digest and very tasty.
I learned this recipe from a Vietnamese cookbook written by Uyen Luu. I love her recipes and the other cookbook, ‘Vietnamese Vegetarian’ is great too!
Why I Love This Sea Bass Congee
- Simple ingredients. Once you manage to get the sea bass, I’m sure the rest of the ingredients can be on hand without any difficulties. Probably you’ve had them all already!
- Easy to digest. First, little oil is used; second, it’s fish and veg. Well, easy for the body. This recipe calls for 1 bowl of rice to serve 2. So it has fewer carbs as well.
- Homely flavour. I just LOVE milky fish soup/congee as I grew up drinking a lot of soup like this. I guess, to me, it’s solacing.
How to Fillet the Fish
The congee looks yummy, but the problem is: how to fillet the fish? I was in the same shoes as you. No worry, the solution is simple: somebody does it, or you do it!
Ask the Fishmonger to Help
If you don’t know how to fillet a fish, then it’s better to ask somebody to help, such as a fishmonger. I believe they are happy to help, and they can get the job done nicely and quickly. If you buy it online, some of them can fillet it for you without extra cost, for example this one. (I find the price is reasonable, too, considering how big the fish is)
Or, do It Yourself
If, by all means you have to (or want to) fillet the fish by yourself, it’s not so difficult either! It was my first time, but surprisingly I was able to do it, although the fillets didn’t have a clean cut. But, it doesn’t alter the flavour, right? Just keep in mind to use a sharp knife! It’s easier to get the job done, and also safe for you.
How to Fillet a Sea Bass (Video Tutorial by Jamie Oliver)
Sea Bass Congee Recipe
Ingredients
Serves 2
- whole sea bass (430 g), gutted and scaled
- 160 g cooked Basmati rice (1 level rice bowl)
- 1200 ml boiling water
Add-On Vegetables
- a small handful of mangetout, ends trimmed
- 1 small carrot, cut into batons
- a small handful of beans sprouts
- a pinch of salt
- a pinch of pepper
- ⅛ tsp of turmeric (optional)
For the Congee Seasoning
- 1 thumb sized ginger, finely chopped
- 1 ½ tbsp fish sauce
- ½ tsp salt
- ½ tsp sugar
- ¼ tsp white pepper
For the Garnish
- 1 small fresh red chilli, diagonally thinly sliced
- a handful of fresh coriander
- 2 lime wedges
How to Make Sea Bass Congee
- First, prepare the fish. Chop off the fish head and tail, then fillet the fish carefully. (You may want to watch the above video first) Touch the fillets to check if any bones leftovers. Then season the fillets with salt and pepper, set aside.
- In a sauce pan, put in the cooked Basmati rice and the fish carcass (head, tail, bones), then pour over the boiling water and bring it to the boil. Keep it boiling for 20 minutes.
- While the congee’s cooking time is past 10 minutes, then start cooking the fillets. Heat a tablespoon of oil in a pan over high heat, carefully tip in the fillets with the skin side down, fry until the skin is golden and crispy. Turn to the other side and continue frying for a further minute until cooked through. Set aside.
- Using the same pan, stir in the vegetables over medium-high heat for a minute. Season with salt, pepper and turmeric, stir-fry well then turn off the heat.
- Back to the congee. After 20 minutes have past, remove the fish carcass, add all the congee seasoning. Let it cook for 5 more minutes.
- Divide the congee into 2 bowls, place in the vegetables, followed by the fried sea bass fillets on top. Garnish with chilli, coriander and lime. Remember to squeeze in the lime juice!!! It makes a huge difference!
