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Delicate fish slices are stirred into a silky rice porridge with ginger and white pepper. This light, high protein family congee is low calorie, easy to digest, and ideal for a healthy or bariatric meal plan.
Rinse the uncooked jasmine rice thoroughly under cold water until the water runs nearly clear, then drain.
In a large pot, combine rinsed rice, 7 cups water, fresh ginger slices, and 1/2 teaspoon salt. Bring to a boil over high heat.
Once boiling, reduce the heat to low and simmer uncovered, stirring occasionally, for about 50 minutes until the rice grains break down and the porridge becomes thick and creamy.
While the congee simmers, slice the white fish fillet thinly and season the slices lightly with a pinch of salt and the soy sauce.
When the congee base has reached a silky consistency, increase heat to medium and add the fish slices, stirring gently. Cook for 2–3 minutes, just until the fish turns opaque and is barely cooked through. Do not overcook.
Season the congee with the remaining salt, white pepper, and sesame oil to taste. Stir in chopped scallion before serving.
