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China, Asia · Cantonese Congee with Pork and Century Egg

Miso-Butter Salmon Congee with Corn and Nori (Japanese × Cantonese)

Cantonese-style congee simmered in kombu water, with salmon gently steamed right on top and a rich finish of white miso, butter and sweet corn.

ServingsServes 2
Total cooking time1 h 8 min
Extra waiting time+ 30 min
DifficultyMedium
About servingsCook the salmon until it is opaque all the way to the centre.

Method

  1. Rinse the rice 2 or 3 times, put it in a pot with the measured water and the kombu, and soak for . The rice absorbs water so it breaks down faster, and the kombu gives the water a gentle savoury depth.

    Add in this stepJasmine rice (or other long-grain rice) 100 gWater 1,200 mlKombu (dried kelp) 5 g

  2. Thinly slice the ginger and add it, then set the 20 cm pot over high heat for about . Just before it boils, when small bubbles appear around the edge, lift out the kombu; boiled kombu turns slimy and bitter. Once it boils, give the bottom a stir.

    Add in this stepFresh ginger 10 g

    high heat

  3. Turn the heat down to medium-low heat, set the lid slightly ajar and simmer for . Scrape the bottom with a spoon every 10 minutes so nothing sticks. Move on when the grains have broken down and the congee is thick.

    medium-low heat

  4. Meanwhile pat the salmon dry and sprinkle with the salt. Lay the whole piece on top of the congee, cover and cook over low heat for , until it is opaque pink all the way through and flakes when pressed with a fork. Lift it out, break it into large flakes and pick out any stray bones.

    Add in this stepSalmon fillet, skinless and boneless 160 gSalt (for the salmon) 1 pinch

    low heat

  5. Ladle a little congee into a bowl and stir the miso into it until there are no lumps, then stir it back into the pot along with the corn. Heat over low heat for , stirring. Don't let it boil hard once the miso is in, or it loses its aroma.

    Add in this stepWhite miso (shiro miso) 2 tbspSweetcorn kernels (canned or frozen) 60 g

    low heat

  6. Ladle into bowls, top with the salmon and a pat of butter to melt on top. Scatter with sliced scallions, torn nori and sesame seeds and finish with a few drops of soy sauce.

    Add in this stepButter 20 gScallions 1Toasted nori sheets 1Toasted sesame seeds 1 tspSoy sauce 1 tsp

Cook's tip

Using regular (darker) miso instead of white? It is saltier, so use two-thirds of the amount. White fish such as cod works well instead of salmon. Leftover congee reheats well with a splash of water.

Cooking it at camp

For camp, soak the rice at home, drain it and pack it with the kombu in a sealed tub. Keep the salmon cold in the cooler, or use canned salmon and just warm it through at the end. Use a heavy pot over low heat and stir often.