Description
Honeynut Squash Congee with Poached Fish is a cozy, gluten-free dish that celebrates fall with nutty flavors and hearty comfort.
Ingredients
Scale
- 1 whole Honeynut Squash (Substitute with half a small acorn squash or one cup of butternut squash if unavailable.)
- 1 cup Cooked Short Grain White Rice (For uncooked rice, use ½ cup, adjusting cooking time.)
- 1 tablespoon Fresh Ginger (Imparts warmth and aromatic flavor.)
- 2 cloves Garlic (Chopped for easy cooking.)
- 4 cups Water (Can be substituted with broth.)
- 1 teaspoon Kosher Salt (Use Diamond Crystal for optimal results.)
- 2 tablespoons Soy Sauce (Substitute with tamari for gluten-free.)
- 1 tablespoon Rice Vinegar (Can substitute with white vinegar.)
- 1 pound White Fish (Halibut/Cod) (Other varieties based on preference are acceptable.)
- 2 tablespoons Chili Crisp (Adjust based on spice tolerance.)
Instructions
- Preheat your oven to 400°F.
- Slice the honeynut squash in half and place it cut-side down on a baking sheet. Roast for 18-20 minutes until tender.
- In a high-sided sauté pan, mix the cooked rice, sliced ginger, chopped garlic, and 4 cups of water. Add kosher salt and simmer for 30-45 minutes until thickened.
- Once the squash is cool, scoop out the insides and mash them. Blend with 1.5 cups of water and stir into the simmering congee. Add soy sauce and rice vinegar, simmer for another 5-10 minutes.
- Coat your fish fillets with chili crisp and place them on top of the congee. Cover and simmer for 8-10 minutes until cooked through.
- Remove from heat and let the congee rest for 15 minutes. Garnish with chopped scallions before serving.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 50 mg