AI-generated image
Yu pian zhou
Yú piàn zhōu (鱼片粥): Cantonese fish slice congee with ginger and spring onion
In Guangzhou and Hong Kong congee shops, fish slice congee is a classic early-morning order: very smooth plain congee brought to the boil, thin slices of white fish dropped in, and a heap of ginger shreds and spring onion on top. Traditionally the hot congee is simply poured over raw fish in the bowl, but at home it is safer to simmer the slices in the pot so they cook right through. The common mistake is slicing the fish too thick, so it toughens before the middle is done. Chef's tip: freeze the rice for an hour after rinsing and oiling it; the frozen grains crack and break down into a silky congee much faster.
- Total time
- 100 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the congee
- 5 ½ oz jasmine rice
- 1 tsp vegetable oil
- ½ tsp salt
- 2 litres water
- 3 slices fresh ginger
For the fish
- ½ tsp salt
- ¼ tsp ground white pepper
- 1 tsp cornflour
- 1 tsp toasted sesame oil
To serve
- 1 ⅛ in fresh gingercut into very fine shreds
- 2 spring onionsfinely sliced
- 1 small handful fresh coriander (optional)
- ½ tsp saltto taste
Shop this recipe on Amazon
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Rinse 5 ½ oz jasmine rice, drain well and toss with 1 tsp vegetable oil and ½ tsp salt. Spread in a freezer bag and freeze for at least 1 hour (or overnight).
Step 2: Bring 2 litres water and 3 slices fresh ginger to the boil, add the frozen rice and stir. Lower to a steady simmer and cook, partly covered, for 60 minutes, stirring every 10 minutes and scraping the bottom, until the grains have melted into a smooth, thick congee.
60 minStep 3: While it cooks, slice 10 ½ oz skinless white fish fillet such as cod, haddock or tilapia across the grain into 5 mm slices. Toss with ½ tsp salt, ¼ tsp ground white pepper, 1 tsp cornflour and 1 tsp toasted sesame oil and keep in the fridge until needed.
Step 4: Bring the congee to a rolling simmer and season with ½ tsp salt. Slide in the fish slices, stir gently once and simmer for 2–3 minutes, until every slice is white, opaque all the way through and flakes when pressed.
3 minStep 5: Ladle into bowls and scatter over 1 ⅛ in fresh ginger, 2 spring onions and 1 small handful fresh coriander. Serve straight away.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 22 g
- Carbs
- 40 g
- Fat
- 5 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does yu pian zhou take?
- About 100 minutes in total: 20 minutes to prepare and 80 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of jasmine rice?
- Any long-grain rice, same amount.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Hyderabadi chicken dum biryani
Hyderabad's biryani grew up in the kitchens of the Nizams, and the kacchi style is its proudest form: the chicken goes into the pot raw, in a thick yogurt, mint and fried-onion marinade, and cooks only in the steam trapped under part-cooked basmati. In the old city it is wedding and Eid food, ordered in huge copper deghs, and at home it's the Sunday showpiece, served with mirchi ka salan and a cooling raita. Because the meat cooks without being stirred, small bone-in thigh and drumstick pieces work best. Chef's tip: marinate overnight in the fridge — the yogurt tenderises the chicken and the flavours go right to the bone.
Indian
Paneer biryani
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Masala ugali
Ugali, East Africa's staple of maize meal cooked into a stiff porridge, given a lift with toasted cumin, butter, fresh coriander and green chilli. Stir it hard and keep it soft. Serve hot with sukumawiki or any stew.