
Perilla and fish congee
Grass carp congee finished with fresh perilla — fragrant, and a calmer start to a rushed morning.
- 47 min
- Serves 2
- Simmer
- Easy
Why it suits you: The start of the year leaves qi-stagnant types tense and off their food. Perilla moves qi and settles the stomach, and the fish congee is easy to digest, so breakfast feels lighter.
Method
Prep 12 min · Cook 35 min- 1Boil the rice with the water and ginger, then simmer for 25 minutes.
- 2Slice the fish and marinate it with a pinch of salt for 5 minutes.
- 3Rinse the perilla and chop it roughly.
- 4Cook the fish in the congee until done, turn off the heat, stir in the perilla and season.
Cautions
- Add the perilla at the end so the fragrance stays.
Chef's tips
- Fresh perilla leaves taste much brighter than dried.
The TCM view
Perilla is pungent and warm, moving qi and harmonising the stomach; grass carp is sweet and neutral, strengthening the spleen and waking the appetite; rice supports the spleen. It suits qi-stagnant types at Minor Cold.



