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–+ servings

Honeynut Squash Congee with Poached Fish

5 | 2 reviews
This comforting congee recipe is a new take on the classic rice porridge. It's simmered slowly, but the process takes half the time of traditional congee, due to us starting with white rice. And while congee typically uses chicken stock, this uses water and finishes with a poached fish on top. Making it fully pescatarian, and still a full meal.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 3 servings

Equipment

Ingredients

  • 1 small honeynut squash, halved and seeded
  • 1 cup cooked short grain white rice
  • 1/2 inch knob of ginger, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 5 1/2 cups water
  • Diamond Crystal kosher salt
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 pound white fish of choice, portioned into three fillets
  • 3 tablespoons chili crisp of choice
  • Scallions, thinly sliced, for garnish

Instructions 

  1. Preheat the oven to 400°F. Place the honeynut squash cut-side-down on a lined baking sheet and roast for 18-20 minutes or until soft throughout.
  2. While the squash is roasting, add the rice, ginger, garlic and four cups of water to a high-sided sauté pan. Season with a big pinch of salt. Bring this to a simmer for 30-45 minutes or until the porridge is opaque and thickened, stirring occasionally so no rice sticks to the bottom of the pan.
  3. When the honeynut is cool enough to handle, scoop the insides out, mash it up and whisk together with 1 1/2 cups of water. Pour this into the thickened congee mixture, and add the soy sauce and rice vinegar. Adding more to taste as needed.
  4. Let this simmer another 5-10 minutes to thicken further.
  5. In a medium bowl, add the fish fillets and the chili crisp. Mix to coat all the fish fully in the chili crisp.
  6. Place the fish fillets on top of the simmering congee, then cover and let simmer for 8-10 minutes, or until the fish is cooked throughout.
  7. Remove from the heat and let the congee stand for 15 minutes. The fish will have thinned it out a bit, so this sitting time will allow it to rethicken.
  8. Garnish with scallions, scoop into bowls and serve!