Fish Fillet Congee
鱼片粥 · yú piàn zhōu
In Guangdong this is what you eat at 10 p.m. after a long day — the congee is cooked loose and plain first, then the raw fish is laid on top and cooked by nothing but the heat of the porridge itself. My grandmother insisted the fillet had to be sliced thin enough to see the bowl through it, which is the only real secret to the dish.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- short-grain white rice短粒白米🛒 local90 g
- white fish fillet, thinly sliced against the grain白肉鱼片，逆纹切薄片🛒 local280 g
- fresh ginger, finely shredded鲜姜，切细丝🛒 local15 g
- scallion, thinly sliced小葱，切细🛒 local20 g
- light soy sauce生抽🏮 asian15 ml
- cornstarch玉米淀粉🛒 local5 g
- white pepper, freshly ground现磨白胡椒粉🛒 local1 g
- toasted sesame oil香油🏮 asian5 ml
short-grain white rice: Rinse until the water runs clear, then soak 30 minutes; do not drain the soaking water
white fish fillet, thinly sliced against the grain: Tilapia, cod or grass carp all work; ask for it sliced 'hot-pot thin' at an Asian fish counter
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Instructions
1Rinse the rice until the runoff is clear, then soak it in 1.2 L (5 cups) cold water for 30 minutes. Keep the soaking water.
淘净泡透
🔍 Look for Low heat 30 分钟 · 30 minutesVisual: 米粒粉白不透明，水略带乳白Grains look chalky white and opaque; the water turns faintly milky
You know it's right when: 指甲轻掐米粒即碎A grain crushes easily between your fingernails
2Toss the fish slices with half the ginger, 1 tsp of the soy sauce and the cornstarch. Rest 10 minutes in the fridge.
鱼片先腌
🔍 Look for Low heat 10 分钟 · 10 minutesVisual: 鱼片油亮微滑、片片分明，薄处呈半透明Fish looks glossy and slightly slippery, each slice separate and translucent at the thin edges
You know it's right when: 鱼片能搭在手指上下垂而不断裂A slice drapes over your finger without tearing
3Bring the rice and soaking water to a boil over high heat, then drop to medium-low and simmer uncovered for 25 minutes, stirring every 5 minutes.
沸后转小火
🔍 Look for Medium-low 25 分钟 · 25 minutesVisual: 米粒煮开成柔软花状，汤汁浓稠乳白Grains have burst open into soft flowers; the liquid is thick and cloudy white
You know it's right when: 勺子刮锅底略有阻力——在粘底前搅动Spoon scrapes the pot bottom with slight resistance — stir before it catches
4Season the congee base with the remaining soy sauce and half the white pepper. It should taste slightly too salty on its own, because the fish is unsalted.
粥底略偏咸
🔍 Look for Medium-low 2 分钟 · 2 minutesVisual: 粥体象牙白有光泽，缓慢冒出浓稠气泡Congee is ivory and glossy, bubbling in slow thick blobs
You know it's right when: 表面气泡以轻柔『扑』声破裂，而非嘶嘶声Bubbles break on the surface with a soft 'plop' rather than a hiss
5Scatter the fish slices over the surface in a single layer. Do not stir. Cover and let stand off the heat for 3 minutes, then stir once, gently.
铺面不搅
🔍 Look for Low heat 3 分钟 · 3 minutesVisual: 鱼片由半透明粉灰转为不透明白，边缘刚刚凝固Fish turns from translucent pink-grey to opaque white, edges just set
You know it's right when: 用勺轻推，鱼片裂成干净大块A slice flakes into large clean pieces when nudged with a spoon
6Stir in the remaining ginger, the sesame oil and the rest of the white pepper. Ladle into bowls and finish with scallion. Serve immediately.
关火撒葱花
🔍 Look for Low heat 1 分钟 · 1 minuteVisual: 象牙白粥中有白色鱼片、浅色姜丝与绿色葱花Ivory congee with white fish flakes, pale ginger threads and green scallion
You know it's right when: 表面覆薄薄光泽，气味干净带甜香，无腥味A thin glossy film covers the surface and the aroma is clean and sweet, not fishy
Tips
- · Freeze the fish for 20 minutes before slicing — a firm, half-frozen fillet slices paper-thin without shredding.
- · Never boil the fish in the congee. The residual heat of a thick porridge is enough, and boiling turns it rubbery.
- · Add a spoonful of the marinade to a bowl of hot congee to test the seasoning before adding the raw fish.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
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