Fill your Bellies with a Warm and Satisfying Congee with Crisp Smoked Fish on a rainy afternoon

Warm up your cold mornings with Congee with Crisp Smoked Fish. Share this hearty meal with your family and enjoy it with a movie marathon — the perfect weekend bed weather

Congee with Crisp Smoked Fish 


1 420 g Sarangani Bay Smoked Milkfish, skin removed and flaked.

1 cup cooking oil


1 cup rice, washed and drain

8-10 cups chicken broth

1 tbsp sliced ginger

Other toppings

4 eggs, hard cooked, halved

½ cup chopped spring onions

¼ cup crispy fried garlic


1. Heat cooking oil in a pan, deep fry flaked milkfish. Cook until crisp. Drain well
2. Cut the milkfish skin into squares. Deep fry skin in hot oil until crisp. Drain well.
3. In a pot, place rice, chicken broth and ginger. Boil until rice is soft.
4. Ladle congee into bowls.
5. Arrange crispy fish flakes, skin, and egg.
6. Sprinkle with spring onions and garlic.
7. Serve hot.