Cháo Cá Recipe - Instant Pot (Pressure Cooker) Fish Congee
Vietnamese fish congee (rice porridge) is delicious and warm. Making it with pressure cookers is extremely simple and reduces the cooking time considerably. A steamy , delicious bowl of congee made from fish can be prepared in only 30 minutes.
Ingredients
For the congee of fish.
- 3/4 cup rice (see recipe notes for more details)
- 1 - 1.5 lbs bones from fish (see the recipe notes below for the instructions on how to use fish steaks in place of)
- 2 tablespoons split mung bean (optional)
- A small piece of ginger that is the size of a thumb
- 6 cups of water (boiling water to cook faster)
- 1 large shallot
- 1 teaspoon of salt (plus more salt to taste)
- 1 tablespoon fish sauce (plus many more things to taste)
- 1 2 lb fish fillet (grouper is best)
Ideas for toppings and herbs
- Fried shallot
- Chinese crullers
- Scallion, thinly sliced
- cilantro, chopped roughly
- Vietnamese perillas, thinly cut
- black pepper
Instructions
- Rinse rice and mung beans (if you are using) and drain. Add in the pressure cooker.
- Rub the bones of fish with salt, then rinse them with cold water. In the pressure cooker, add salt.
- Peel and cut the ginger thinly. Peel and cut shallots in half. Put in the cooker under pressure. Add 1 teaspoon of water and salt, too. Cook at the pressure cooker at high for about 12 mins (you may also choose porridge mode when using an Instant Pressure Cooker).
- When the congee is cooking inside the pressure cooker cut fish fillets diagonally into pieces that are 1/2 inch thick. Add a pinch salt and pepper, then set aside.
- After the cooking process has finished and the pressure is naturally released, you can remove and discard the bones of the fish. If you are using an Instant Pot then switch to Saute mode and add the fish fillets in slices. Cook for a few minutes or until the fish is completely cooked.
- If the consistency is excessively thick, you can add additional water. If it's not thick enough then simmer it a bit more. Include 1 teaspoon of the fish sauce, and alter the seasoning according to your taste.
- Transfer the congee into a serving bowl, and then add garnishes and the herbs you prefer.
Notes
If you are unable to purchase fish scraps, then you can utilize 1.5 to 2 lbs of steaks from fish instead. an amalgamation of fish scraps as well as fish fillet. Grouper fish steaks work best.
- If you are using fresh fish steaks, cook them with high pressure for about 10 minutes, then let the pressure release completely naturally for at least 15 minutes before releasing slowly.
- If you are using frozen fish steaks heat them up with the pressure at high for about 12 mins. Then let the pressure release naturally.