Simple Fish Porridge Teochew Style
Teochew-style fish porridge is a little different from the common version. Whereas normal porridge requires a very long cooking time and results in a more liquid-like texture, Teochew-style is quicker to make and has a much firmer texture. This super-quick version uses cooked rice. The secret to this delicious soupy porridge is using the freshest fish.
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Servings: 4
Ingredients
- 500 g fish, fresh
- 1 tablespoon soy sauce
- ½ teaspoon sesame oil
- 2 cups cooked rice
- 2 slices ginger, julienned
- 2 litres water
- Seasoning:
- 1 teaspoon preserved vegetables, or Dong Cai
- ½ tablespoon garlic oil
- ¼ teaspoon white pepper
- 1 tablespoon chicken stock
- Garnishing:
- 1 teaspoon fried shallots, or garlic crisps
- 1 stalk spring onion, chopped
- 1 stalk coriander leaves, cut into sections
- Clean and sliced fish into pieces. Marinade with soy sauce or salt (to taste) and sesame oil.
- Bring water to a boil. Add in the cooked rice and fish. Continue to cook till boiling. Season with chicken stock, garlic oil and white pepper.
- Scoop the fish porridge into bowls and garnish with spring onions and coriander leaves. Serve with a dipping side of light soy sauce and sliced bird's eye chilli (cili padi).
Instructions
Enjoy!
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