Dried Carp and Peanut Congee

A Congee Rich in Flavor – Dried Carp and Peanut Congee

Dried carp has a fresh, sweet taste with a flavor unlike any other seafood. It makes an excellent addition to soups and congees. This dried carp and peanut congee is usually sold in the late summer, and it’s beloved across southern China. The pure flavor of the peanuts and sweetness of the dried carp complement each other very well, making for a thick but non-greasy congee that is light yet full of flavors.

Cantonese Kitchen Secrets

Dried carp should be cut into wide, thin slices. It has a pale color and an intricate, delicate, and distinct veined pattern with a strong aroma. You can tell it is good-quality if you can’t taste a fishy flavor when you chew it.

Fresh Chinese Dried Carp And Peanut Congee

Ingredients

3/4 cup (150 grams) japonica rice
1 ounce (30 grams) shelled peanuts
1 dried carp

Seasonings

1 teaspoon (5 grams) ginger
1 teaspoon (5 grams) scallions
1 teaspoon (5 milliliters) peanut oil
1/2 teaspoon (2 grams) salt

Please see measurements in grams to be more exact for all ingredients and seasonings.

Cooking Directions

Soak the peanuts in fresh water overnight, changing the water 3 to 5 times, then allow them to dry.

Tip: soaking peanuts requires the water to be changed in order to blanch them. This way, not only are the peanuts more filling, their color will not affect the color of the congee.

Wash and peal the ginger and cut into shreds. Wash the scallions and dice them.
Wash the dried carp and cut it into thumb-sized pieces. Soak in fresh water for an hour.
Wash the japonica rice. Mix with salt and peanut oil and leave to marinate for 30 minutes.
Bring 6 ¼ cups (1500 milliliters) of water to boil in a pot. Add the rice, dried carp, peanuts, and ginger, and after bringing to the boil again, reduce to a simmer for 90 minutes. Stir occasionally. When the rice has cooked, forming a thick congee, add salt to taste, scatter over scallions, and serve.