Canadian Geoduck congee

Recipe created by Bill Jones
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It was a pleasure to prepare this dish for the Underwater Harvesters Association and Chinese journalists during their visit to Deerholme Farm in Duncan, British Columbia as part of their media tour in 2012.

Ingredients

2 Tbsp grapeseed oil

1 carrot, peeled and diced

1 onion, peeled and diced

1 red pepper, peeled and diced

1 celery stock, trimmed and diced

1 Tbsp garlic, chopped

1 Tbsp ginger, minced

4 cups mushrooms, sliced

8 cups Spot Prawn stock (see recipe below)

4 cups short grain rice, cooked

2 Tbsp Japanese soy sauce

2 cups greens, chopped ( sui Chou, spinach, etc.)

1 cup Geoduck from Canada slices

Salt and pepper to taste

Spot Prawn Stock

2-3 lbs heads and shells of Spot Prawns

1 onion, peeled and chopped

1 celery stock, chopped

8 cups water

4 slices ginger

1 head Garlic, chopped

1 stalk Lemongrass, trimmed and cut

1 bunch Cilantro

 
Preparation method:
 
For the congee: In a stockpot, add the oil and carrots, onion, red pepper, celery, garlic and ginger. Sauté for 1 to 2 minutes. Add the mushrooms and sauté for 5 minutes or until they release moisture. Add the stock and rice, bring mixture to a boil. Reduce heat and simmer for 10 minutes. Once the mixture begins to thicken, season with the soy sauce, sesame oil and salt and pepper. Ladle into bowls and top with the chopped greens and geoduck, serve hot. Place shells on a baking tray and place in a 350° F/180° C oven. Roast the shells for 15 minutes, or until they have lightly browned. In a stockpot, add a little oil and add the onion, carrot and celery. Sauté until they begin to brown, add water and bring to a simmer. Add the prawn heads, ginger slices, garlic, lemon grass and cilantro stems. Bring to a boil, reduce heat and simmer for 1 hour. Strain to produce clear broth ready for use. For the spot prawn stock: Place shells on a baking tray and place in a 350° F/180° C oven. Roast the shells for 15 minutes, or until they have lightly browned. In a stockpot, add a little oil and add the onion, carrot and celery. Sauté until they begin to brown, add water and bring to a simmer. Add the prawn heads, ginger slices, garlic, lemon grass and cilantro stems. Bring to a boil, reduce heat and simmer for 1 hour. Strain to produce clear broth ready for use.
Serves 4 – 6

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