Get Even More Visitors To Your Blog, Upgrade To A Business Listing >>

Salmon, Celery, Mountain Yam Congee Rice Porridge

It was a dark rainy day and that called for a bowl of warm congee/ rice porridge, soupy comfort yet able to fill us up.

This bowl of congee/ rice porridge is flavorful with salmon, complemented by soft-tender mountain yam and crisp-tender celery. It is not just a mass of sticky soft gruel but one which offers textures and layered flavors. The mixture and blend of grains also helps in that perfect congee consistency.

Salmon, Mountain Yam and Celery Congee/ Rice Porridge
1/3 cup millet, soaked for 30mins or more, prior to cooking
1/4 cup multigrain rice, soaked for 30mins or more, prior to cooking
1tsp minced garlic
1tsp minced ginger
1 salmon fillet, sliced to thin slices, then marinated with 1 tbsp minced ginger, 1tsp soy sauce, pinch of sea salt, white pepper, 1tsp sesame oil
1 celery stalk,  thinly sliced
2 cups mountain yam cubes
Fresh cilantro

Directions: To a pot of boiling water (about 5x or more water to grains ratio), add the grains and allow the grains to come to a boil continue to boil for 10 mins or more in order for grains to break down. When grains are almost cooked, with a soupy-gruel-like mixture, turn down heat and allow the mixture to simmer. Add garlic and ginger, then mountain yam and simmer for 2-3 mins. Then add salmon slices, celery slices and simmer at low heat. The salmon cooks under the heat in no time, about 5 minutes. Stir gently and allow the flavors to combine into the congee. Dash of ground white pepper, and garnish generously with cilantro before serving.

Tag: mountain yam

An Escape to Food on Facebook

This post first appeared on Teczcape-An Escape To Food, please read the originial post: here

Share the post

Salmon, Celery, Mountain Yam Congee Rice Porridge


Subscribe to Teczcape-an Escape To Food

Get updates delivered right to your inbox!

Thank you for your subscription