Savoury Oatmeal Red Garoupa Fish Congee with Mincemeat Balls
Recipe for 2 pax
- 1 cup quaker instant oatmeal or quick cook oatmeal
- 600ml water
- 300-350g red garoupa fish fillet (sliced 1cm thickness)
- 80g mincemeat (optional)
- 4 dried medium size scallops (soak)
- 1 handful of dried whitebait fish (washed and drained - for cooking together with oatmeal + extra for topping)
- Light soya sauce to taste
- Dashes of white pepper
Marinade for fish:
- 1 tbsp shaoxing wine (or chinese cooking wine)
- Few dashes of light soya sauce
- Few dashes of white pepper
- 2 tsp corn starch
Marinade for mince meat:
- 1 tsp light soya sauce
- 1 tsp oyster sauce
- 2 tsp sesame oil1 tsp corn starch
- Dashes of white pepper
Toppings/Garnishings:
- 1 spring onions (chopped finely)
- 1 coriander leaves (cut 2cm)
- 1 thumb size ginger (julienned finely)
- Fried shallots (1-2 shallots sliced thinly and fry till golden brown)
- Fried dried whitebait fish
- Cut chillies
For toppings (optional):
1. Wash, drained and pat dry the dried whitebait fish. Spread a layer thinly with kitchen paper tower on microwavable plate. Apply a thin layer of cooking oil on the dried whitebait fish using cooking spray. Microwave on high for 4 minutes.
2. Heat 1 tbsp oil and fry the shallots. Keep the shallot oil.
The above can be prepared in advance and keep in air tight container in refrigerator
To cook the congee:
1. In a saucepan or claypot, add the water, the remaining dried whitebait fish and the soaked dried scallops and let boil and simmer for a while.
2. Add the oatmeal and cook till soft and thick. (or to the consistency of your preference. Add more water if too thick.)
3. Scoop the mincemeat to form a ball and add into the boiled oatmeal and let cook for a while (ensure meat is cooked).
4. Add in fish slices (exclude the marinade liquid if any) and continue to boil till fish is cooked. Season to taste and done (Alternatively, you can steam the fish slices separately for 5 minutes and top it on the congee)
5. Add all the toppings and drizzle with some sesame oil or the shallots oil from frying the shallots (optional). Serve hot.
Remarks:
Oatmeal is used here as a substitute for normal white rice for a healthier option yet not compromising at one bit (even better in my opinion) the taste for a bowl of savoury fish congee. A well balanced and nutritional meal with protein, iron, calcium, fiber, vitamins and minerals, most importantly quick and easy to prepare.
I am using instant oatmeal as I like the texture of the congee to be very fine. Quick cook oatmeal is another good option.
Variations:
1. Recommended fish includes red garoupa, cod, snapper, barramundi, mackerel or any other white fish fillets. Salmon can also be used if one prefer salmon to white fish.
2. Dried whitebait fish and dried scallops are used here to add extra sweetness to the congee. You can omit them and use vegetable broth instead of water to cook the oatmeal too. Key is to use natural ingredients whenever possible to minimize the need to season the dish with salt.
3. Toppings are up to individual preference. Some other toppings options include steamed broccoli, steamed cauliflower or steamed carrot.
4. Inclusion of mincemeat is optional up to individual preference. You can omit it and cook with only fish slices.
