Mixed seafood congee

Ching-He Huang's seafood-flavoured rice dish, inspired by Cantonese fishermen, makes a hearty and tasty meal
By Ching-He Huang
Mixed seafood congee
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes plus 20 mins soaking
  • Effort: easy



  • 2 tbsp vegetable oil
  • 2 clove garlic, chopped
  • 1 tsp chopped ginger
  • 25 g carrots, diced
  • 5 chinese dried mushrooms
  • 50 g mangetout, chopped
  • 50 g bamboo shoots, sliced
  • 2 spring onions, chopped
  • 25 g red peppers, diced
  • 50 g cooked peeled shrimps, peeled shrimps
  • 50 g Chinese fish cakes, sliced
  • 50 g mussels, cooked and shelled
  • 50 g Chinese fish balls, (cuttlefish)
  • 50 g fresh scallops, shelled and sliced
  • 400 g cooked rice
  • 600 ml chicken stock
  • 125 ml water
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • sesame oil
  • sprigs coriander, to garnish

Tips and Suggestions

Dried Chinese mushrooms, Chinese fish cake and Chinese cuttlefish balls can be bought from specialist oriental supermarkets.


1. Soak the dried Chinese mushrooms in boiling water in a bowl for 20 minutes. Drain, cut and discard the stems and slice.2. Heat a wok to a high temperature and add the vegetable oil. Tip in the garlic, ginger, carrot and Chinese mushrooms and stir-fry for 1 minute. 3. When slightly softened, stir in the mangetout, bamboo shoots and spring onion and cook for another minute.4. Add the red pepper, shrimps, fish cake, mussels, cuttlefish balls and scallops; stir-fry for a further minute.5. Add the cooked rice and stir-fry for 1 more minute. Pour in the chicken stock and water and heat through.6. Season with a dash of soy sauce, oyster sauce and sesame oil. Garnish with the coriander sprigs and serve at once.

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