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Friday, August 21, 2015

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.




 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

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

6 comments:

May Law said...

Hi Kimmy, This fish porridge looks so appetizing! i would like to have a bowl!
Thanks for sharing to BREE!

Fion@轩宏妈 said...

This is my favourite porridge!!Yum Yum!!

Kimmy said...

Hi May, surprisingly good especially with all the condiments like the crispy Yu Char Koay and aromatic sesame seed oil. Light and easy meal.

Kimmy said...

Hi Fion, see how lucky we are. There are so many varieties of ingredients to use for cooking porridge. This is good for all ages, appetising and healthy too.

kitchen flavours said...

Hi Kimmy,
Fish porridge is my daughter's favourite! My son loves chicken porridge and both my hubby and I love chee chap chok! Haha! Looks delicious!

Kimmy said...

Hi Joyce, me too love chee chap chok given a choice. I must cook it again.

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