The weather in Singapore is really very hot these days... In order to beat the heat and whet our appetite, my chef cooked fish porridge for our lunch.
Fish Porridge
Main Ingredients:
1. (uncooked) Rice (washed and drained)
2. Batang Fish & Red Snapper
3. Preserved Chinese Cabbage (Dong Cai; 冬菜)
4. Light Soya Sauce
5. Water
Ingredients M:
1. Corn Flour
2. Hua Diao Wine (花雕酒)
3. Light Soya Sauce
4. Pepper
5. Salt
6. Sesame Oil
Ingredients G:
1. Chinese Parsley (chopped)
2. Spring Onions (chopped)
3. Fried Shallot
4. Fried Ginger Strips
Directions:
1. Clean the Batang Fish & Red Snapper and cut them into slices. Marinate the fish slices with Ingredients M and set aside.
2. Place the washed uncooked rice grains and water into a pot and bring to boil before lowering the heat.
3. When the rice grains start to soften, add the Dong Cai and Light Soya Sauce.
4. Put in the marinated fish slices and then bring the porridge to a boil.
5. Garnish the porridge with Ingredients G and serve.
Fish PorridgeMain Ingredients:
1. (uncooked) Rice (washed and drained)
2. Batang Fish & Red Snapper
3. Preserved Chinese Cabbage (Dong Cai; 冬菜)
4. Light Soya Sauce
5. Water
Ingredients M:
1. Corn Flour
2. Hua Diao Wine (花雕酒)
3. Light Soya Sauce
4. Pepper
5. Salt
6. Sesame Oil
Ingredients G:
1. Chinese Parsley (chopped)
2. Spring Onions (chopped)
3. Fried Shallot
4. Fried Ginger Strips
Directions:
1. Clean the Batang Fish & Red Snapper and cut them into slices. Marinate the fish slices with Ingredients M and set aside.
2. Place the washed uncooked rice grains and water into a pot and bring to boil before lowering the heat.
3. When the rice grains start to soften, add the Dong Cai and Light Soya Sauce.
4. Put in the marinated fish slices and then bring the porridge to a boil.
5. Garnish the porridge with Ingredients G and serve.
