Dad taught me how to make this delicious fish porridge. The porridge has simple flavors, infused with the natural sweetness and umami from the fish. The fish is first pan-fried to bring out its fragrance before being mixed into the porridge. Garnish with ginger and spring onion, then season with leftover fish oil, light soy sauce, pepper, and sesame oil to enhance the flavor.
What fish can I use?
You can use any fish for this recipe. In the video, I used red snapper. You can use garoupa, pomfret, mackerel, salmon etc.
What rice can I use?
You can use jasmine fragrant rice.
Chef’s Tips
Wash the fish thoroughly to make sure it doesn’t taste fishy. Then pat dry with a paper towel to avoid the oil from splattering while frying.
When frying the fish, let it cook undisturbed until the base turns golden brown before flipping. Avoid touching the fish while it’s cooking to prevent it from breaking apart.
If you are cooking for very young kids, remember to use your hands to feel the fish meat for any bones.
Shelf Life and Storage
Best consumed on the same day.