FISH PORRIDGE

Another lovely porridge quite similar cooking method to the Century Egg Porridge [Pei Tan Chok]. The difference is just the substitution of ingredients from eggs to fish.
Taste and texture wise is perfect. You can get to eat more than a bowl of it with home-cooked porridge [chok], a soup bowl not rice bowl.  Can you imagine how big is the portion?
Perfect porridge for a One Dish Meal. I served this porridge with a simple stir fry leafy vegetable.

Recipe adapted from Home Cooking Magazine [February 2001] - modified
Ingredients
[serves 4 - 6]
1 1/2 cups of rice
2 litres water
1 ½ tsp salt
½ - 1 tsp msg
3 cm piece ginger – crushed
200 gm white fish fillet slices marinated with a dash of salt, pepper, sesame oil [used 300 gm if not adding pork]
100 gm pork – thin strips marinated with a dash of salt, pepper , sesame oil [optional]
Garnishing
Chopped spring onions
Shredded young ginger
Pepper and sesame oil
Chinese crispy cruellers – cut small pieces

1. Wash rice and drain. Soak rice with water, salt and msg for several hours.
2. Boil water, rice, meat slices and ginger to cook until grains are soft and cooked over medium heat. This takes about 30 minutes.
3. Before serving, add in fish slices and cook for 1-2 minutes until fish turned white. Turn off the heat.
4. Scoop porridge into individual bowls, garnish with spring onions, ginger, cruellers, pepper and dash of sesame oil.

I'm submitting this post to Cook Your Books Event #26 [August 2015] hosted by Joyce of Kitchen Flavours

This post is also linked to the Best Recipes for Everyone August 2015 Event (Theme: Dim Sum) organised by Fion （XuanHom's Mum Kitchen Diary) and hosted by May (厨苑食谱 @ mayck-law.blogspot.com