Fish porridge is light, low fat, healthy and most importantly, it’s totally delicious. …….. It’s also a breeze to cook.
Teochew Fish Porridge
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- 20 g dried prawns, rinse and soak in just enough water for at least 10 minutes
- 10 g dried squid, (quill discarded using scissors cut crosswise 3 cm long, then lengthwise into thin strips; rinse and soak in just enough water to cover till soft, 30 mins)
- 200 g fish fillet, rinse and slice bite size; mix evenly with 1 teaspoon light soy sauce and 1/2 teaspoon cornflour
- 1 litre boiling water
Seasonings for porridge:
- 1 teaspoon light soy sauce
- 1 teaspoon Tientsin pickled cabbage, or tong choy
- 1 tablespoon fried garlic, or fried shallots
- 1 tablespoon chopped spring onions
- ground white pepper, to taste
- Wash rice until water runs clear. Add dried prawns together with soaking liquid and 800 ml boiling water.
- Bring to a boil. Stir to prevent rice from sticking. Keep rice boiling rapidly for 10 minutes, checking and stirring to make sure rice doesn’t boil over.
- Top up with boiling water if necessary,depending on the porridge consistency you prefer.
- Continue boiling till rice is just soft but surface is still firm ( another 5 minutes ).
- Season porridge with soy sauce and pickled cabbage.
- Add fish and stir gently. Turn off heat once porridge returns to a gentle simmer.
- Add dried squid with the soaking liquid and stir through. Remove pot from stove.
- Adjust seasoning to taste. Transfer porridge to serving bowls to prevent fish from over cooking. Sprinkle with spring onions, fried garlic and ground white pepper.
- Serve immediately with light soy sauce. Fish porridge is best served steaming hot.
- Can also add julienned young ginger next to the spring onion.