Honeynut Squash Congee with Poached Fish April 7, 2026
Honeynut Squash Congee with Poached Fish is not just a meal—it’s an experience that brings warmth, comfort, and joy. With its creamy texture and delightful flavors, this dish is a perfect solution for any time of the day. Check out the original recipe here.
Ingredients:
- 1 cup rice (preferably jasmine or short-grain)
- 4 cups vegetable or chicken broth
- 1 medium honeynut squash, peeled and diced
- 2 fillets of white fish (gurnard, cod, or your choice)
- 1 tablespoon ginger, minced
- 2 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon salt (to taste)
- Fresh scallions, for garnish
- Chili oil, optional for drizzling
- Fresh cilantro or parsley, for garnish
Instructions:
- Rinse the Rice: Start by rinsing the rice under cold water until the water runs clear. This step helps remove excess starch.
- Cook the Rice: In a large pot, combine rinsed rice and broth. Bring to a boil over medium-high heat.
- Add Honeynut Squash: Once boiling, reduce the heat to low and add the diced honeynut squash. Cover the pot and let it simmer for about 30-40 minutes, stirring occasionally, until the congee reaches a creamy consistency.
- Prepare the Fish: While the congee is cooking, season your fish fillets with soy sauce and salt.
- Poach the Fish: In a separate pan, bring a cup of water to a simmer. Carefully add the seasoned fish fillets to the simmering water, cooking each side for about 3-4 minutes or until fully cooked and flaky. Remove the fish and set aside.
- Add Aromatics: In the pot of congee, stir in minced ginger and garlic. Let it simmer for another 5-10 minutes for the flavors to meld.
- Combine and Adjust: Taste and adjust seasoning if necessary, adding sesame oil for extra flavor.
- Serve: In bowls, ladle the warm congee and place one fillet of poached fish on top.
- Garnish: Add fresh scallions and a sprinkle of cilantro or parsley for a touch of color and flavor.
- Optional Topping: Drizzle chili oil over the top for those who enjoy a bit of heat.
Categories: Recipes