Tainan-Style Milkfish Belly Congee

⏱ 40 min · Serves 4

A soul-warming bowl straight from a Tainan breakfast stall: silky milkfish belly poached in a fragrant ginger broth over loose, brothy rice, finished with fried shallots, celery and a shower of white pepper. Comfort in under 45 minutes.

Per serving: 392 kcal · 22.5g protein · 34.0g carbs · 18.5g fat

Ingredients

• 300g milkfish belly fillets (skin on), cut into 4cm pieces
• 1 cup (200g) cooked short-grain rice, or 3/4 cup uncooked rice
• 1.5 litres light fish or chicken stock
• 30g ginger, finely julienned
• 3 tbsp fried shallots (plus 2 tbsp shallot oil)
• 2 stalks Chinese celery (or 1 celery stick), finely chopped
• 2 spring onions, thinly sliced
• 1 tbsp rice wine (michiu)
• 1.5 tbsp light soy sauce
• 1 tsp sea salt, plus more to taste
• 1 tsp white pepper, plus more to serve
• 1 tsp toasted sesame oil
• Coriander leaves, to serve

Method

1. Pat the milkfish belly dry, rub with 1/2 tsp salt, the rice wine and a pinch of white pepper. Chill for 10 minutes.
2. If starting from raw rice, rinse 3/4 cup short-grain rice until the water runs clear, then simmer in 500ml water for 12 minutes until just cooked but still separate. Drain.
3. Bring the stock to a gentle simmer in a wide pot with two-thirds of the ginger. Simmer 5 minutes to infuse.
4. Add the cooked rice and simmer for 8–10 minutes, stirring now and then, until the grains are plump and suspended in a loose, soupy broth — Tainan congee should be brothy, not gluey.
5. Season with soy sauce, remaining salt and white pepper. Taste and adjust.
6. Slide in the milkfish belly pieces, lower the heat and poach for 3–4 minutes until just opaque and the fat has melted into the broth. Do not stir hard or the fish will break.
7. Stir in the shallot oil and sesame oil off the heat.
8. Ladle into bowls, making sure everyone gets belly. Top with fried shallots, chopped celery, spring onion, coriander, the remaining raw ginger and a generous grind of white pepper. Serve hot.