Bird's nest-fish congee

Bird's nest-fish congee


150g soaked bird’s nest cake
450g yellow tail fish 
113g long-grain rice 
10 cups water 
1 tbsp chopped Chinese ham 
Chinese parsley

Ingredients for steaming fish: 
2 slice ginger 
½ tsp salt 
1 tsp wine 
pinch of pepper

½ tsp salt 
dash of sesame oil


  1. Drain bird’s nest. Wash rice. Marinate with dash of oil and pinch of salt for 1 hour.

  2. Remove scale from yellow tail fish. Wash and wipe dry. Add ingredients for steaming and marinate for 10 minutes. Then steam until cooked (about 6 minutes). Pour away steaming sauce. Remove meat from fish for later use.

  3. Bring water to boil. Add rice and boil. Then turn to low heat and cook until congee is done. Add bird’s nest. Cook for 5 minutes. Add fish meat and seasoning. Stir well. Decorate with chopped ham and parsley. Serve.
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