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Thai-Style Salmon Ginger Congee

Name: Thai-Style Salmon Ginger Congee
Total time: 40 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 1/2 cup Rice; 1 fillet Salmon; 1 knob Ginger; 2 Egg; 2 tsp Chicken Bouillon; 2 tsp Fish sauce; A pinch Black Pepper; 900ml Water; A pinch Sesame Oil

Rice

⏱ 40 min

👥 Serves 2

Difficulty ⭐

Rice simmered into silky porridge with flaked salmon, seasoned with fish sauce and ginger — Thai jok-style.

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📖 The Story Behind This Dish

A creative dish combining jok, Thailand's breakfast staple of rice simmered into silky porridge, with Japanese salmon porridge. Rice is simmered in chicken stock, seasoned with fish sauce, and served with plenty of ginger and a soft egg. It warms the body and is gentle on the stomach. Ingredients are pared down to things you'll often find in the fridge or cupboard.

🌆 Where it's eaten: On a morning when you feel a cold coming on, salmon is flaked into white porridge from a small pot and topped with ginger and egg to eat while blowing on it.

🥕 Ingredients (serves 2)

Rice 1/2 cup
Salmon 1 fillet
Ginger 1 knob
Egg 2
Chicken Bouillon 2 tsp
Fish sauce 2 tsp
Black Pepper A pinch
Water 900ml
Sesame Oil A pinch

👩‍🍳 Instructions

Rinse the rice and put it in a pot with the water and chicken stock powder over heat.
When it boils, reduce to low and simmer 30 minutes, stirring occasionally.
Add the salmon, simmer 5 minutes, remove the skin and bones, and flake the flesh.
Season with fish sauce, crack in the egg, cover, and simmer 2 minutes.
Serve in bowls and top with julienned ginger, pepper, and sesame oil.

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