Jenice Yu, co-owner of Fresh Ideas Start Here is demonstrating her West Coast Congee with local seafood, in celebration of the upcoming Lunar New Year.
Congee is “jook” in Cantonese, which means plentiful.
Jenice is also partnering with Top Chef Canada runner-up Chef Dez Lo and doing a special Congee Pop-up on Jan. 27 in Vancouver. Tickets will be available online at http://www.eatfish.ca.
Ingredients
For the Congee:
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- 2 cups cooked rice
- 4 cups fish stock (preferably halibut stock)
- Salt, to taste
For the Seafood:
- 2 pieces B.C. wild salmon (2 oz each)
- 2 pieces B.C. halibut (2 oz each)
- 4 B.C. spot prawns
- 2 oz shucked oyster
- 2 pieces sea urchin
Toppings:
- Fresh ginger (julienned)
- Fried scallions
- Nori (cut into strips)
- Toasted sesame seeds
Method
- Prepare the Base:
Combine the fish stock and cooked rice in a large pot. Bring the mixture to a rolling boil. - Break Down the Rice:
Once boiling, whisk the mixture to break down the rice. Continue cooking until the liquid thickens. Adjust the heat to maintain a gentle simmer and achieve your desired consistency (runny or thick). - Cook the Seafood:
- Add the salmon and halibut to the pot and let them cook for about 2 minutes.
- Add the spot prawns and oysters next, as they cook more quickly.
- Finish with Sea Urchin:
- Once the congee is served in bowls, top each portion with sea urchin for a fresh, delicate touch.
- Add Toppings:
Garnish with fresh ginger, fried scallions, nori strips, and toasted sesame seeds before serving.
Enjoy your flavorful seafood congee!
