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Fish Congee

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For the congee:

1 cup long grain rice, washed, soaked for 15 minutes, and drained
10 cups water
Salt to taste
200g fish fillet, thinly sliced

For the garnish:

Salt and white pepper to taste
1cm ginger, finely shredded
2 spring onions, thinly sliced
1 teaspoon sesame oil
1 you tiao, thinly sliced


  • Put the rice and water into a large covered pot. Bring to a boil, then lower the heat, and simmer with the lid on for about an hour and a half.
  • Stir occasionally to prevent the rice from sticking to the bottom of the pot. The congee is done when the grains of rice are soft and broken.
  • When you’re ready to eat, season the congee with a little salt, add in the sliced fish and cook for 1 minute. Ladle into bowls, top with the garnishes and serve hot.