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.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g fish (fresh)
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 2 cups cooked rice
- 2 slices ginger (julienned)
- 2 litres water
- Seasoning:
- 1 teaspoon preserved vegetables (or Dong Cai)
- 1/2 tablespoon garlic oil
- 1/4 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)
Instructions
- 1
Clean and sliced fish into pieces. Marinade with soy sauce or salt (to taste) and sesame oil.
- 2
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.
- 3
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).