CookSmart (19th Issue) Page14

EatSmart Recipes

Fish Belly and Mushroom Congee

"3 Less" Dish

Feature

Grass carp belly is a low fat ingredient, which protein quality can compare to meat. The natural flavour of shiitake mushroom, spring onion and ginger, on the other hand, can remove the fishy smell on the fish. They can also enrich the flavour of the congee base and reduce the use of salt.

Verona TAM

Registered Dietitian (USA), Continuing Education Sub-Committee of Hong Kong Nutrition Association

Congee base Cooking Method

1. Wash the rice and drain. Set aside.
2. Bring water to the boil. Add the rice. Cook on high flame for 3 hours. Set aside.

Fish Belly and Mushroom Congee Cooking Method

1. Bring the congee base to the boil. Add the shittake mushroom, grass crap, spring onion and ginger. Bring it to the boil. Season with salt. Serve.