food 4 tots

Quick Congee with Grilled Salmon

congee, porridge, grilled salmon, rice, toddler, kid, children, food 4 tots

Recipe for Grilled Salmon

700-800g salmon bones (with meat attached) note 1

2 tablespoons white miso note 2
2 tablespoons mirin (Japanese sweet rice wine) note 3
4 teaspoons sugar


  1. In a small bowl, stir together miso, mirin and sugar until sugar is dissolved.
  2. Wash, rinse and pat dry salmon bones. Coat salmon bones with marinade. Place the salmon bones into a large container and cover with cling wrap. Refrigerate for at least half an hour. Marinate longer will give you more miso infused flavour.
  3. Preheat oven with grill function for 10-15 minutes.
  4. Prepare a baking tray lined with aluminium foil. No need to grease the foil (unless you’re using skinless salmon fillet) as the salmon bones will produce oil during grilling.
  5. Lay the salmon bones on the baking tray on a single layer. Discard any excess marinade (if any). Grill for 10-15 minutes (depending on how hot is your grill). Flip halfway through. Keep an eye on the salmon as the marinade has sugar and will cause the glaze to burn. Grill until the salmon is cooked through and slightly char at the side.
  6. Remove from the grill and let it cool down. Flake the meat with a fork. Be careful of any bones attached.


  1. You may need to be extra careful when flaking meat from the bones o avoid any potential choking hazard. If you find it too much hassle, substitute with salmon fillet (300-400g).
  2. White miso has a milder taste and less salty than red miso.
  3. Mirin can be substituted with sake and sugar. The basic ratio of sake and sugar is 3 to 1. Eg, 1 tablespoon sake + 1 teaspoon sugar = 1 tablespoon mirin. (Source:
  4. These grilled salmon goes well with congee, rice, noodles or even salad.


congee, porridge, grilled salmon, rice, toddler, kid, children, food 4 tots

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  1. Alice says:

    Fast, quick & healthy! 🙂

  2. Ling says:

    Wow,I’ve learnt about how formation of ice crystals can damage plant tissues but didn’t think of applying this knowledge to shorten congee cooking time. This is definitely very useful cooking tip. I love it! 😀 Thank you for experimenting and sharing your experience with us! You are the gem 🙂

    BTW, I was thinking whether soaking the rice would quicken the cooking process as the presence of more water in the grains will result in formation of more ice crystals and hence the grains will break up more during cooking. Perhaps you have tried it already and it makes no difference? 🙂

    • food-4tots says:

      Ling: Sharing is fun. Although it’s recommended, I have skipped this step as mentioned in my recipe. If you watch the two videos, they didn’t soak the rice in advance. If you have tried it out, please share with me your feedback. 😉

      • Ling says:

        Hi Lai Kuan,

        I just cooked congee 2 days ago with frozen, pre-soaked rice. It turned out perfect! I liked the texture better than cooking it from scratch. I let it cooked for about 12 mins (after boiling) before starting to add minced pork, then stir for 1-2 mins, and then added fish cubes before serving.

        Thanks for sharing again!

  3. tigerfish says:

    Wow, I did not know that about frozen rice cooking faster. Thanks for sharing.

  4. mycookinghut says:

    Awesome! I will give this a go!

  5. congee is so comforting and soothing,can have this tasty treat everyday 🙂

  6. The congee looks so appetizing and comforting!

  7. Julesy says:

    I havent been using chinese rice wine (Huadiao jiu) nor mirin in my cooking as my 2 year old is eating.. so is it ok to use mirin?

  8. Agnes says:

    Hi, so freeze the rice without washing first? Then wash before cooking?

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