Friday, September 1, 2017

Cháo cá (Fish Congee) Recipe


2 lbs Pork Bones
1 knob Ginger
1 Onion
10 cups Water
Kosher Salt
1 tsp. Sugar

Prepare Fish
3 Tilapia Fillet
1 Tbsp. Olive Oil
1/2 tsp. minced Garlic
1/2 tsp. chopped Shallots

Other Ingredients
3 Green Onion
3/4 cup Jasmine Rice
Hot Pepper (optional)
Crispy Shallots
Black Pepper
Season to taste

Blanch 2 lbs Pork Bones, remember to add in 1 tsp. Kosher Salt. Drain out the water and set the bones aside. Fill a large pot with 10 cups Water.  Add in the blanched Pork Bones and 1 tsp. Kosher Salt. Peel 1 Onion and cut 1 knob Ginger into thick slices.  Add into the pot after 15 minutes.  Skim the broth. Let it simmer for 2 hours.  After 2 hours, remove the Onion, Ginger and Bones.   Strain the broth and 1 tsp. Sugar, then set aside. 

In a pan, add in 1 Tbsp. Olive Oil.  Add 1/2 tsp. minced Garlic and 1/2 tsp. chopped Shallots.  Add in 3 Tilapia Fillet, let it cook for about 2-3 minutes on each side and remove from heat. Cut into smaller pieces and set aside. 

Rinse and wash 3/4 cup Jasmine Rice, drain out the water and set aside. Pour the broth in a large pot, heat it up to a simmer and add in the rice. Let it simmer until the rice starts to break down and add in the fish. Continue to let it simmer for another few minutes.  Add in the white portion of the Green Onion, season to taste and serve.  

Garnish with chopped Cilantro, Green Onions, Hot Pepper (optional), Crispy Shallots and Black Pepper. Enjoy!

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