Salmon and Shrimp Congee

30m
Prep Time
20m
Cook Time
50m
Ready In

Recipe: #14281

September 14, 2014

Categories: Salmon Shrimp, Spicy, more



"A very delicate soup."

Original is 5 servings

Nutritional

  • Serving Size: 1 (717.4 g)
  • Calories 386.6
  • Total Fat - 14.8 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 66 mg
  • Sodium - 1749.7 mg
  • Total Carbohydrate - 33.5 g
  • Dietary Fiber - 4 g
  • Sugars - 9.3 g
  • Protein - 29.3 g
  • Calcium - 112.3 mg
  • Iron - 3.5 mg
  • Vitamin C - 55.9 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Place the salmon fillet n a shallow dish. Mix the vodka, soy sauce and 1 Tbs of the oil in a small bowl.pour over the salmon. Refrigerate for 30 minutes, turning once to coat.

Step 2

Heat the remaining 2 Tbs of oil in a large stock pot. Add the celery, shallots, jalapeño, lemon grass and ginger.Saute over high heat, stirring, for 3 minutes.

Step 3

Add the rice and shrimp, stir and add the stock. bring it to boil. Reduce heat, cover and simmer for 15 minutes, stirring occasionally to make sure that the rice does not stick to the bottom of the pot. The rice should be tender and firm, not mushy.

Step 4

Meanwhile remove the salmon from the marinade. Slice thinly, on the diagonal, into paper thin slices; you should have 18 to 21 pieces.

Step 5

Place 3 or 4 slices of salmon in each soup bowl, being careful to keep them in a single layer, not overlap.

Step 6

Remove soup from heat and stir in the lemon juice. Season with salt to taste.

Step 7

Ladle the hot congee over the salmon and garnish with thyme. With a fork, gently nudge the salmon to the surface of the soup.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the salmon fillet, look for one with a bright pink color and firm texture.
  • When selecting the shrimp, make sure they are fresh and have been peeled and deveined.

  • Substitute the salmon with a firm white fish (e.g. cod or haddock) for a milder flavour. The benefit of this substitution is that it allows for a milder tasting dish that will still provide the same texture and consistency.
  • Substitute the shrimp with firm tofu for a vegan-friendly option. The benefit of this substitution is that it allows for a vegan-friendly dish that still provides a good source of protein.

Tofu Congee Replace the salmon with 1/2 pound of firm tofu, cut into small cubes. Saute the tofu cubes with the vegetables for 3 minutes and then proceed with the recipe as normal, omitting the marinade.



Roasted Asparagus: Roasted asparagus is a great side dish to serve with salmon and shrimp congee. The slight crunch of the asparagus is a great contrast to the creamy congee, and the roasted flavor pairs perfectly with the delicate flavors of the congee. Plus, it's a healthy and easy to prepare side dish.


Steamed Broccoli: Steamed broccoli is a great side dish to serve with salmon and shrimp congee. The crunchy texture of the broccoli helps to lighten up the creamy texture of the congee, and the subtle flavor of the broccoli compliments the delicate flavors of the congee. Plus, it's a healthy and easy to prepare side dish.




FAQ

Q: Is it necessary to marinate the salmon?

A: Yes, marinating the salmon in vodka, soy sauce and oil helps to flavor it and keep it moist. It should be marinated for at least 30 minutes before cooking.



Q: How long should I cook the salmon?

A: The salmon should be cooked for about 8-10 minutes, depending on the thickness of the fillet. For a 1-inch thick fillet, cook for 8 minutes, and for a 2-inch thick fillet, cook for 10 minutes.

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Fun facts:

The classic Chinese dish of congee was served to the last Chinese emperor, Puyi, as a part of his daily meal.

The vodka used in this recipe is a reference to the classic French dish, Salade Russe, which is a salad made with potatoes, mayonnaise and vodka.