White Fish Congee

Congee, also known as rice porridge, is a popular comfort food in many cultures, including Asian cuisine. It is also a great option for postpartum recovery, as it is easy to digest and can be easily customised with nutritious ingredients. This recipe will guide you through making a traditional white fish congee that is perfect for new mothers postpartum.

This traditional white fish congee is not only easy to make but also packed with the nutrition that new mothers need for postpartum recovery. White fish provides protein and omega-3 fatty acids, while ginger and garlic have anti-inflammatory properties that can help boost the immune system. Additionally, the warm and comforting nature of congee makes it a great option for moms who may be experiencing discomfort or pain during their recovery period.

Ingredients:

1 cup of white rice

8 cups of water or broth

1 white fish fillet (such as cod or haddock), cut into small pieces

1-inch piece of ginger, peeled and minced

2 garlic cloves, minced

1 tablespoon of vegetable oil (or your preferred oil)

2 green onions, thinly sliced

Salt and pepper to taste

Method:

Rinse the rice in a colander until the water runs clear.

In a large pot, bring the water or broth to a boil over high heat.

Add the rice to the pot and stir well.

Reduce the heat to low and let the rice simmer for about 30-40 minutes, stirring occasionally until the mixture becomes thick and creamy.

While the rice is cooking, heat the vegetable oil in a skillet over medium heat.

Add the minced ginger and garlic to the skillet and sauté for about 1-2 minutes until fragrant.

Add the fish to the skillet and cook for 3-4 minutes until it is cooked through and flakes easily with a fork.

Once the rice has reached the desired consistency, add the cooked fish, ginger, and garlic to the pot and stir well.

Season with salt and pepper to taste.

Garnish with sliced shallots (green onions), a drizzle of sesame oil, and serve hot.