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Snakehead Fish Congee with Water Hyssop

Snakehead Fish Congee with Water Hyssop

This warming rice porridge supportsdigestive health through easy-to-digest protein from snakehead fish and waterhyssop (bitter greens)), which stimulate bile flow and digestive enzymesecretion while reducing gastrointestinal inflammation.

Functional Pathway Link:
Snakehead fish offers easily absorbed proteinthat’s gentle on digestion, while water hyssop's bitter compounds stimulatebile and pancreatic enzymes, enhancing fat breakdown and gut motility.

Notes:
Best served hot. Ideal for recovery meals or lightdinners. Water hyssop should be added last to retain mild bitterness andfunctional phytochemicals.

Functional Group
Food Type
Allergens
Digestion
Animal-Based
Fish

Ingredients

●     60 g Snakehead fish fillet (cá lóc) – boneless

●     ½ cup Cooked white rice (or ¼ cup uncooked rice simmered into porridge)

●     1 cup Water or light fish broth

●     1 cup Fresh Rau đắng (Bitter herb / Glinus oppositifolius) –rinsed

●     1 slice Ginger – thinly sliced

●     ½ tsp Fish sauce

●     1 tsp Oil

●     Spring onion, pepper, and chili(optional) for garnish

Salt to taste

Instructions

  1. Boil rice with water or fish broth to make a porridge consistency.
  2. In a separate pan, poach the fish fillet gently with ginger until cooked, then shred.
  3. Add shredded fish into the congee, season with fish sauce and salt.
  4. Just before serving, stir in rau đắng and let it wilt slightly. Garnish with spring onion and pepper.
Serving Size (and serving per package)
Calories (kilocalories
/kilojoules)
Total Fat
~300g bowl
265kcal
6.7g
Protein
Total Carbohydrates
Dietary Fibre
18.2g
31.4g
0.9g