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.

Who it suits / who should be cautious

• Well suited for students facing exams, knowledge workers, and anyone experiencing mental fatigue, mild dizziness, or poor memory from overwork.
• Also helpful for people recovering from a mild cold with lingering headache (provided there is no active fever).
• No significant cautions for most people; those with gout should moderate their intake of rich fish-head broths.

Why these ingredients (the food-therapy logic)

• Bighead carp head (da yu tou): Traditionally said to warm the stomach, dispel head-dizziness, and nourish the brain. Rich in collagen and omega-3-adjacent fats from the gelatinous portions around the cheek and head.
• Dried scallop shreds (yao zhu si): Deeply umami, used in Cantonese cooking to enrich soups and congee. Traditionally associated with nourishing yin and supporting kidney and liver function.
• Ginger (sheng jiang): Warms the stomach, counteracts any fishiness, and helps the body absorb the nutrients in the congee.

Ingredients (2–3 bowls)

Ingredient	Amount	Notes
Bighead carp head	1 whole	Cleaned, chopped into pieces
Dried scallop shreds	1 tablespoon	Soaked and rinsed
Fresh ginger shreds	1 tablespoon
White rice	60 g	Rinsed
Fresh coriander	to taste	Added at the end
Salt, white pepper, sesame oil	to taste

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.

Bro Niu’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.

Community questions answered (selected)

• Q (reader): Can this be made as a soup rather than congee? Can dried shrimp replace the dried scallop? Does the fish need to be pan-fried first? Bro Niu: Yes, these same ingredients can be used to make a soup. Dried shrimp can substitute for the scallop. Pan-frying the fish head first will help remove any fishiness — it keeps the broth clear and fragrant.

• Q (3cats): My daughter is 4.5 years old and has recently shown some attention difficulties. Can she eat this congee? Are there other food remedies for focus? Bro Niu: Children sometimes show less focus simply because they are more interested in some things than others — if she is focused on what she loves, there is no cause for concern. You can cook fish head congee regularly, or try a sweet soup made from lotus seeds, lily bulb, longan flesh, and red dates — both are nourishing and pleasant for children.

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Published April 23, 2012 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.