New Mom Fish Congee and Postpartum Confinement

by Melissa on March 6, 2013

fish congee

It was quite the shock when we came home from the hospital with a brand new person. Where do you even start?

We were lucky enough to have my parents stay with us for two weeks after Mini-me was born. Which was great, but also frustrating when Mom is telling you what healthy things to eat when a big cheese pizza couldn’t appear fast enough.

I am by no means an expert on zhuo yue zi, the month long confinement that many Asian cultures practice. Luckily, my parents weren’t too strict on the confinement rules, such as:

– No leaving the house for a month
– No showering for a month

Yikes, I can’t imagine not showering for a month. But, it is nice having someone cook every meal for you. Even if it is all healthy stuff.

Turns out, mom (and dad) were right. You don’t want to eat anything too heavy, especially for dinner, since you will probably be up every 2-3 hours at night feeding your little one. Eating really healthy food also had some really great side effects:

– I was able to keep my energy up for those late night feedings.
– All my pregnancy weight came right off. Back to my pre-pregnancy weight (actually 20 pounds less) in about 2 months.

Congee was one dish that my dad would make for me everyday. I like to call this my New Mom Congee recipe. After my parent headed home, congee was something that I continued to make a big batch of on Sunday night and keep it in the fridge for a quick and healthy lunch during the week.

New Mom Fish Congee (makes 6 servings)
1/2 tbsp olive oil
1 tbsp fresh ginger, minced
1 cup carrots, cut into 1cm cubes
2 tbsp dried mini shrimp
2 cups white cabbage, cut into 2 inch long slices
1 cup jasmine rice
9 cups water
2 tsp salt
2 cod fish fillets, cut into 1 inch wide pieces
scallions, chopped for garnish (optional)

Let’s Cook!
Heat the olive oil in a large pot over medium high heat. Add the ginger and saute for about 1 minute. Then add the carrots and shrimp and saute for 2-3 minutes.

Then add the cabbage, rice, water and salt. Stir slowly to combine all ingredients, then cover and bring the contents to a boil. Turn the heat down to low and let the pot simmer for 40 minutes, without stirring.

Add the cod to the pot, stir to combine and let cook for 5 minutes.

Remove from the heat and serve warm, garnished with scallions, or refrigerate for up to 3 days.

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{ 3 comments… read them below or add one }

March 31, 2013 at 11:49 am

This recipe sounds good…love eating congee! Such a comforting food!


April 9, 2013 at 1:16 am

I just found this site and I love it! I want to make everything! Om nom nom :3


April 17, 2013 at 10:01 am

I sent a link to this recipe to my flatmate and she has made this congee twice now. It was really good, thank you!


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