• 150 grams uncooked rice for approx 400 grams cooked rice
  • 1.5 litres good quality or homemade chicken stock or pork/ fish stock
  • 40 grams ginger, peeled, finely chopped
  • 1 teaspoon rock sugar (optional)
  • 400 grams cabbage, sliced into 1 centimeter stripes
  • Handful of frozen peas
  • 1 courgette, quartered and sliced into 1 centimeter cubes
  • 5 tablespoons good quality premium fish sauce
  • 400 grams trout fillet
  • 20 grams dill (approx 20 stems) with stalks, sliced to 0.5 centimeters
  • White and black pepper to season
  • Coriander to garnish (optional)


  1. Add cooked rice to a pot of hot chicken stock with ginger (and rock sugar if using). Cook for 15 minutes on a medium boil with a lid on.
  2. The rice grains will have soften and expand. Season with good quality premium fish sauce and a good pinch of white pepper.
  3. Then mix in the strips of cabbage, peas and courgettes and the trout to the congee and cook for a further 5 minutes. Turn off the heat and stir in the chopped dill.
  4. Season with black pepper and serve warm with an extra garnishing of dill and/or coriander.