Chinese•healthy

Teochew Fish Porridge

Fish porridge is light, low fat, healthy and most importantly, it’s totally delicious. …….. It’s also a breeze to cook.

Ingredients

Quantities are shown as originally provided.

20 g dried prawns (rinse and soak in just enough water for at least 10 minutes)
10 g dried squid
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
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)

1
Wash rice until water runs clear. Add dried prawns together with soaking liquid and 800 ml boiling water.
2
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.
3
Top up with boiling water if necessary,depending on the porridge consistency you prefer.
4
Continue boiling till rice is just soft but surface is still firm ( another 5 minutes ).
5
Season porridge with soy sauce and pickled cabbage.
6
Add fish and stir gently. Turn off heat once porridge returns to a gentle simmer.
7
Add dried squid with the soaking liquid and stir through. Remove pot from stove.
8
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.
9
Serve immediately with light soy sauce. Fish porridge is best served steaming hot.
10
Can also add julienned young ginger next to the spring onion.