23min 4 ppl
Fish Porridge
81 minutes
4 people
Hardover 60 min or 12+ steps
81 min · 8 steps
Hard: over 60 min or 12+ steps
408 kcalper person
Protein 30g
Carbs 45g
Fats 12g
About this dish
A Teochew-style rice porridge simmered in fish stock until silky, finished with slivers of sea bass slid in at the last minute so they turn opaque and flake apart in the bowl.
Allergy Info
Gluten, Soya, Sesame, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Fresh Gingerjulienned20 g
- Spring onionssliced3
Fish & Seafood
- Sea Bass Filletskinned, about 400 g total, sliced3
Tins & Jars
- Fish stock1.8 l
Dried Goods
- Jasmine ricerinsed200 g
- Crispy fried shallots15 g
Spices & Seasonings
- White pepper2 g
Oils & Condiments
- Sesame Oil10 ml
- Light soy sauce15 ml
Utensils
- Large saucepan
- Chopping board
- Sharp knife
- Ladle
Method
1
Rinse the rice and julienne the ginger.
Approx. 6 minutes
2
Bring the fish stock to the boil in a large saucepan and stir in the rinsed rice.
Approx. 5 minutes
3
Reduce to a low simmer, cover partially and cook for 50 minutes, stirring occasionally, until the rice breaks down into a thick porridge.
Approx. 50 minutes
4
Slice the fish fillets thinly.
Approx. 6 minutes
5
Stir half the ginger and the light soy sauce into the porridge.
Approx. 3 minutes
6
Slide the sliced fish into the hot porridge and simmer for 4 minutes until it turns opaque and flakes easily.
Approx. 4 minutes
7
Stir in the sesame oil and white pepper.
Approx. 2 minutes
8
Ladle into bowls and top with the remaining ginger, spring onions and crispy fried shallots.
Approx. 5 minutes
