Recipe: Seafood congee

Jenice Yu, co-owner of Fresh Ideas Start Here is demonstrating her West Coast Congee with local seafood, in celebration of the upcoming Lunar New Year.

Congee is “jook” in Cantonese, which means plentiful.

Jenice is also partnering with Top Chef Canada runner-up Chef Dez Lo and doing a special Congee Pop-up on Jan. 27 in Vancouver. Tickets will be available online at http://www.eatfish.ca.

For the Congee:

2 cups cooked rice4 cups fish stock (preferably halibut stock)Salt, to taste

For the Seafood:

2 pieces B.C. wild salmon (2 oz each)2 pieces B.C. halibut (2 oz each)4 B.C. spot prawns2 oz shucked oyster2 pieces sea urchin

Toppings:

Fresh ginger (julienned)Fried scallionsNori (cut into strips)Toasted sesame seedsPrepare the Base:Combine the fish stock and cooked rice in a large pot. Bring the mixture to a rolling boil.Break Down the Rice:Once boiling, whisk the mixture to break down the rice. Continue cooking until the liquid thickens. Adjust the heat to maintain a gentle simmer and achieve your desired consistency (runny or thick).Cook the Seafood:Add the salmon and halibut to the pot and let them cook for about 2 minutes.Add the spot prawns and oysters next, as they cook more quickly.Finish with Sea Urchin:Once the congee is served in bowls, top each portion with sea urchin for a fresh, delicate touch.Add Toppings:Garnish with fresh ginger, fried scallions, nori strips, and toasted sesame seeds before serving.

Enjoy your flavorful seafood congee!