Seafood porridge
Seafood congee is a porridge dish featuring seafood as the main ingredient, commonly enjoyed in coastal regions of East Asia. In places such as the Liuhe Tourist Night Market in Kaohsiung City, Taiwan, it has become a popular specialty, with freshly caught local seafood cooked together with white rice to create a flavorful dish. Widely loved by both travelers and residents, it is especially popular as a late-night meal or snack. Characterized by its warm and nourishing taste, seafood congee is often chosen as a comforting food during winter or in colder seasons.
- Taste Rating
-
- Price
- 150 New Taiwan Dollar
- Meal Date
- 12/31/2024
- Food Travel Log
- Warm dishes are especially delicious during the chilly season in Taiwan. In the port city of Kaohsiung, the seafood is exceptional. So what’s the ultimate combo? Seafood congee! A congee packed with oysters, squid, fish, clams, and shrimp, seasoned perfectly with salt, cilantro, and garlic—it's irresistible! Its piping hot and nutrient-rich nature ensures it’s a surefire remedy for colds. If you catch a cold, head to Taiwan! Taiwan: "Let's head to the hospital!"
AI Gourmet Analysis
Overview
Seafood Congee is a traditional type of rice porridge unique to the East Asian region, widely enjoyed in coastal cities such as Taiwan and Kaohsiung. It is characterized by being simmered with mainly fresh seafood (such as oysters, squid, fish, clams, shrimp, etc.) and white rice in a richly flavored broth. In the port town of southern Taiwan, Kaohsiung, it is well-known as a local food served at night markets like the Liuhe Tourist Night Market and by street vendors. It holds an important place as a standard late-night meal or light snack for both travelers to Taiwan and locals alike. Especially during winter or colder periods, it is highly popular as a nourishing meal that warms the body from within.
History and Origins
Taiwan’s congee culture is believed to have come from southern China, particularly Fujian Province, and evolved into today’s seafood congee through fusion with the region’s abundant seafood resources. While based on the traditional Chinese method of making congee, it uniquely developed by incorporating freshly caught seafood from local markets and fishing ports. With the growth of night market culture, it became common to enjoy this dish at street stalls, and in coastal cities like Kaohsiung, seafood congee has long been loved at the family tables of local fishers as well.
Characteristics and Cooking Methods
The main feature of seafood congee is that while the rice maintains a firm texture, the soup itself is packed with the deep flavors of the sea. The following ingredients are often used in its preparation:
| Main Ingredients | Role & Features |
|---|---|
| Oyster | Adds umami and mellow richness. Rich in minerals. |
| Squid | Provides a springy texture and a unique flavor when simmered. |
| Fish (often local varieties) | Bones impart depth to the soup from their stock. |
| Clam | Adds briny aroma and umami. |
| Shrimp | Distinct for its roasted aroma and sweetness. |
Salt and cilantro are commonly used for seasoning, and finishing the dish with sesame oil or fried garlic adds a fragrant accent. One of the features of Taiwan’s street vendors is that customers can request to omit cilantro or adjust the seasonings upon ordering. The simple seasoning brings out the sweetness of the rice and the seafood broth, offering excellent nutritional balance.
Nutritional Value and Benefits
Seafood congee is high in protein and low in fat, containing plentiful minerals, vitamins, and taurine derived from seafood. Additionally, it is easy to digest, making it gentle on the stomach even for those with weak digestion. In Taiwan, it is established as a kind of “medicinal congee” often eaten when unwell, and it is recommended as a food for preventing colds or for recovery. Its effectiveness in warming the body is also recognized, especially during cold seasons.
Relation to Night Market Culture in Taiwan and Kaohsiung
Kaohsiung is one of Taiwan’s leading port towns and is a region thriving in fishery. At Liuhe Tourist Night Market, seafood congee made with locally sourced fresh seafood is supported by both tourists and residents. The food is cooked right before your eyes, and serving a steaming hot bowl in a short period is a distinctive feature of night market culture. Enjoying the congee amid the lively night market atmosphere makes it part of the travel experience itself. The market-centered distribution system supports fresh ingredient procurement, and visitors can enjoy seasonal seafood unique to Kaohsiung.
International Recognition and Similar Dishes
Seafood congee is gaining attention not only in Taiwan but also in Hong Kong, mainland China, Japan, and various Southeast Asian regions for its deliciousness and health benefits. Similar dishes include “fish congee” and “seafood congee” in the Chinese world, Korea’s “Haemuljuk” (해물죽, seafood porridge), and Japan’s “kaisen zosui” (seafood rice soup). However, seafood congee from Kaohsiung, Taiwan, is characterized by a particularly wide variety of seafood and its unique style reflecting local street stall culture.