Teochew Fish Porridge
Ingredients:
- 20g dried prawns ( rinse and soak in just enough water for at least 10 minutes )
- 10g dried squid ( quill discarded, using scissors cut crosswise 3 cm long, then lengthwise into thin strips; rinse and soak in just enough water to cover till soft, 30 mins)
- 200g fish fillet ( rinse and slice bite size; mix evenly with 1 teaspoon light soy sauce and 1/2 teaspoon cornflour )
- 1 litre boiling water
Seasonings for porridge:
- 1 teaspoon light soy sauce,
- 1 teaspoon Tientsin pickled cabbage ( tong choy )
- 1 tablespoon fried garlic or fried shallots
- 1 tablespoon chopped spring onions
- ground white pepper to taste
Method:
- Wash rice until water runs clear. Add dried prawns together with soaking liquid and 800 ml boiling water.
- 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.
- Top up with boiling water if necessary,depending on the porridge consistency you prefer.
- Continue boiling till rice is just soft but surface is still firm ( another 5 minutes ).
- Season porridge with soy sauce and pickled cabbage.
- Add fish and stir gently. Turn off heat once porridge returns to a gentle simmer.
- Add dried squid with the soaking liquid and stir through. Remove pot from stove.
- 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.
- Serve immediately with light soy sauce. Fish porridge is best served steaming hot.
- Can also add julienned young ginger next to the spring onion.
This simple and yummy fish porridge is especially heart warming and so.....oo soothing to the tummy,
Nothing beats a wholesome bowl of fish porridge as the ultimate comfort food.
SO ....... ENJOY!
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