Fish Congee Recipe (Cod) | Smoky Wok (2024)

FAQs

Can I fry fish in a wok? ›

In a large wok or skillet heat about 2½ inches of oil or enough needed to fry the fish. Once the oil is hot fry the fish pieces until they start to turn golden brown; about 3-4 minutes. Gently take the fried fish pieces out and place on kitchen towel to drain the excess oil.

The benefits of congee and looser porridge result from long, slow cooking with lots of water, transforming food into a meal that hydrates, supports digestion & soothes the stomach. Congee improves digestion by soothing and balancing the entire digestive tract and every organ of digestion.

Plus, pressure cooked congee will have a slightly starchier result, if that's the texture you're looking for. Either way, you will need to rinse the rice prior cooking, then simmer the rice with water until it's fully cooked.

Woks are masters of stir-frying – their high walls and quick heating make tossing veggies and meats a breeze, cooking food fast and evenly. Frying pans, with their flat base, are perfect for sautéing and searing, where steady, even heat is needed to achieve that perfect golden crust.

Congee has a history as a famine food — rice stretched to last with the addition of extra water — and, more commonly nowadays, the ideal sick dish. Low-effort and gentle on the stomach, it's embraced as a go-to for belly aches, colds, or days of general discomfort.

In some parts of Asia, it is also made with other grains such as millet, sorghum and barley. Congee is a dish that has been used to feed those in famine or settle an upset stomach and can be eaten at any time of the day. In Asia, rice porridge is popular for breakfast and can also be eaten as a side dish.

Congees are a popular year-round breakfast option. However, they can cause a quick rise in your blood glucose levels (BGL) because they are high in Glycaemic Index (GI) as they are made with white rice. Swap or mix your white rice with grains such as pearl barley, red beans, mung beans and rolled oats.

Most lean or lower fat species of fish, such as cod, flounder, and sole, contain 100 calories or less per 3 ounce cooked portion, and even the fattier fish like mackerel, herring, and salmon contain approximately 200 calories or less in a 3 ounce cooked serving.

How many calories are in a big bowl of congee? ›

Congee with meat and vegetables (1 cup) contains 16.6g total carbs, 15.8g net carbs, 6g fat, 12g protein, and 172 calories.

The mark of a good bowl of Cantonese-style congee is the silky-smooth texture of the porridge. Beancurd skin is the secret ingredient to ensuring the texture of each bowl of congee comes out right. Adding the beancurd skin helps to make the rice grains mushy, and thus easier to cook down to a smooth consistency.

Even after draining the rice, there will be a small amount of water left clinging to the grains that they will absorb—and when that water expands as it freezes, it cracks the grains so that they break down much more quickly during cooking.

Congee (/ˈkɒndʒiː/, derived from Tamil கஞ்சி [kaɲdʑi]) is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens. Depending on rice-water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel.

The wok is not only great for frying, stewing and steaming. A popular preparation method in a wok pan is deep-frying. Whether it's fish & chips or sweet donuts - deep-frying is a popular cooking method for both hearty and sweet dishes and works particularly well in the wok.

Cast Iron Skillets are great for really anything you deep fry, but especially for items that take a little longer, like fried chicken, larger fish fillets for your beer batter fish, or chicken fried steak. I highly recommend you use a cast Iron.

Sprinkle cornstarch on the raw french fries. Toss to coat. Heat oil in a wok/frypan. Fry the cornstarch coated french fries till nice and crisp.