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Preparation time

10 minutes

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Recipe portion

2 servings

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Preparation method

cook

A comforting and nourishing Taiwanese rice soup featuring tender milkfish belly, fresh oysters, and savory shallot broth

Milkfish Congee

Ingredients

  • Deboned milkfish belly ----------------- 1 piece 

  • Fresh oysters ----------------------------- 200g 

  • Cooked white rice ----------------------- 300g

  • Minced celery ---------------------------- A pinch

  • Ginger strips (Shredded ginger) -------- 30g 

Seasonings 

  • Shallot sauce (Fried shallot paste) --- 1 mid-sized spoon 

  • Seaweed seafood broth -------------- 1 can 

  • Water ---------------------------------------- 400ml 

  • White pepper ------------------------------ To taste

COOKING STEPS
Preparation procedures
  • STEP

    1

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    Prepare all required ingredients, washing the milkfish belly and fresh oysters.

  • STEP

    2

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    In a soup pot, bring the chicken broth, 400cc of water, and shallot sauce to a boil.

  • STEP

    3

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    Turn to low heat, add the milkfish belly and fresh oysters, continue simmering for about 2 minutes, then stir in the cooked rice, minced celery, and shredded ginger to finish.

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PRODUCTS
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SHALLOT SAUCE

175g
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SHALLOT SAUCE

360g
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SHALLOT SAUCE

737g
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SHALLOT SAUCE

3kg
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SEAWEED SEAFOOD BROTH

411ml
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