20gdried prawns, rinse and soak in just enough water for at least 10 minutes
10gdried 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)
200gfish fillet, rinse and slice bite size; mix evenly with 1 teaspoon light soy sauce and 1/2 teaspoon cornflour
1litreboiling water
Seasonings for porridge:
1teaspoonlight soy sauce
1teaspoonTientsin pickled cabbage, or tong choy
1tablespoonfried garlic, or fried shallots
1tablespoonchopped spring onions
ground white pepper, to taste
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Instructions
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.