About Me

Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Seafood Congee

This is not a vegan recipe but Belle really likes this one. I thought I should make a record of it so I am putting on the blog, sort of my on-line recipe book. This is a very simple Chinese dish and goes great with anything. It is common for breakfast and late night snack and everything in between.

I use to use large scallops and cut them up but that was a very expensive meal so now I buy the fresh or frozen bay scallops and use them whole. You can use any white fish you happen to have and could add shrimp as well but we never do.


1 lb Bay scallops (or 10 large scallops , quartered
2 fillets white fish (Sole, Cod, Halibut or Tilapia), deboned and cut up into pieces
1 tbsp Olive oil
200 g cooked white rice
1 liter chicken stock, preferably organic
dash of fine sea salt, sugar, sesame oil and Chinese cooking wine
2 tsp cilantro (coriander) stems, chopped


2 large egg whites, preferably free range, lightly beaten
1/2 tsp fine sea salt
1/2 tsp sugar
Dash of Sesame oil
6 tsp cornstarch

scallions, chopped and/or shallots, chopped and fried

1. Make marinade – combine all ingredients in a large bowl, add scallops and fish for 1 hour
2. Remove scallops and fish and poach in boiling water for 1-2 minutes, remove and set aside.
3. Heat oil in a pot over med-high, add rice and stir fry 2 minutes.
4. Add stock and seasoning, bring to a boil.
5. Add cilantro stems, fish and scallops, cook 2-3 minutes
6. Serve with garnish or alone.

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