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Salt fish congee

This fusion between Chinese and Jamaican cuisine features beautifully cooked rice with flavourful salt fish and scallops. It's a great way to add some seafood to your holiday feast!


  • 2 lb smoked salt fish (soaked and washed from salt)
  • 3 dried scallops (washed and soaked for a few hours)
  • 1/4 cup vegetable oil
  • 30 grams ginger finely minced
  • 20 grams garlic finely minced
  • 2 cups rice (jasmine or basmati) washed and soaked in water for 30 minutes
  • 5 litres water
  • Fresh thyme
  • Salt


  1. In a large heavy bottom pot, add oil at a medium heat and cook garlic and ginger for one minute.
  2. Add dried scallops and cook for an additional minute.
  3. Strain the rice and add it into the pot, stir well.
  4. Add water.
  5. Bring it to a boil.
  6. Add smoked fish and reduce the heat to low temperature.
  7. Add a few sprigs of thyme
  8. Allow it cook for a minimum of an hour, occasionally stir so the rice does not get stacked at the bottom of the pot.
  9. Taste for seasonings.
  10. Enjoy congee with, pepper sauce and Johnny cakes

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