I have a strong penchant for anything noodles, vermicelli or porridge because they make really good one bowl meals when you do not have the luxury of time to cook up a spread. In Chinese, we generally term these as “粉面粥”. Even then, these one bowl-er meals can be equally flavourful and perhaps healthier too if they are cooked well.
Especially when the weather is pretty warm recently, elaborate meals are just not on my cards. What’s more, lesser washing and cleaning up is an extra bonus for such meals which I know many people, including myself, do dread. Haha !!
I never used to think that green vegetables can go well in a one-pot congee, but spinach as a green vege apparently overturn this thought of mine. It goes on very well with this pot of congee that’s awesomely loaded with salmon cubes.
I love how the turnout of the congee with all the colours in place, the green from the spinach, the orange from the salmon and the yellow from the egg. Not sure why too, but fried fritters is a must-have for me in all of such congee or porridge. Somehow, the crispiness from the fritters though gets mellowed down in the hot congee, but when eaten together they do blend well and serve to complement each other.
So penning this absolutely delicious and flavourful Salmon & Spinach Congee recipe here ! In fact for any recipes that’s noted here, it also works as an online recipe book for myself to refer to, which many a times I do if I were to cook the same dish again. I used to pen them down on books and papers which I reckon might not so effective because I do have the tendency to misplace them overtime.
But if the recipes here do benefit any of you in anyway, or if they can satisfy your hunger pangs whilst looking at the pictures, feel free to adopt them as you wish. 🙂
In the meantime, happy Tuesday !!
Salmon and Spinach Congee 三文鱼菠菜洲
- ½ cup rice
- 125g salmon, diced, season lightly w some sea salt n sesame oil
- 1 tbsp minced ginger
- A handful of spinach
- ½ tbsp shallot oil
- 600ml water
- 200ml stock
- Light soy sauce & pepper to taste
- 1 egg
- Some fried fritters
- Some shredded ginger
- Some fried shallots
- Cook the rice with the stock and water, minced ginger and shallot oil. Adjust w more water to cook till desired congee consistency.
- Taste and season w light soy sauce and pepper if desired.
- Add the salmon cubes and spinach. Once cooked, off the flame.
- Add the egg to a bowl and together with the congee. Serve with shredded ginger, fried fritters and shallots. Tuck in !