Fish Head Congee with Dried Scallop (Yu Yun Zhou)

Why people make this congee

There is an old Cantonese saying: “Bighead carp — eat the head; grass carp — eat the tail.” The head of the bighead carp (da yu) has long been valued in traditional food therapy for its ability to warm the stomach, ease dizziness, and nourish what practitioners call “brain marrow.” It is especially recommended for students, office workers, and anyone who pushes their mind hard day after day — the kind of fatigue that leaves you foggy, forgetful, and a little off-balance. Paired with umami-rich dried scallop shreds and ginger to lift the flavor and aid digestion, this congee is deeply satisfying and genuinely restorative.

Method

1. Clean and rinse the fish head thoroughly; chop into manageable sections.
2. Soak and rinse the dried scallop shreds; soak and rinse the rice.
3. In a pot, combine the ginger shreds, scallop shreds, and rice with enough water to cook the rice into a loose congee (about 4–5 cups water). Bring to a boil, then reduce heat and simmer, stirring occasionally, until the congee is smooth and creamy.
4. Add the fish head pieces to the congee. Bring to a vigorous boil and cook for 15 minutes, until the fish is cooked through and the flesh is tender.
5. Scatter fresh coriander over the top, season with salt, white pepper, and a few drops of sesame oil. Serve hot, eating both the congee and the fish.

Nourilo’s Tips

To boost the brain-nourishing effect, add peanuts and walnut kernels (about 30 g each) along with 6–8 red dates when you first put the rice on to cook. This congee is also helpful for someone recovering from a mild cold with a headache — the warming fish broth and ginger work gently together.