Pan Fried Fish Porridge Chinese Style
Servings: 2
Equipment
- Rice Cooker or Pot
Ingredients
- 400 grams fish fillet 400 克鱼片
- 1 cup rice 1 杯米饭
- 5 cups water 5 杯水
- 1/8 teaspoon salt 1/8茶匙盐
- 5-6 tablespoon cooking oil 5-6汤匙食用油
Seasoning 调料:
- 1 tablespoon leftover fish oil 1 汤匙剩余的鱼油
- 1 tablespoon light soy sauce 1 汤匙生抽
Garnish 装饰:
- Spring onion 葱
- Ginger 姜
- Pepper 胡椒粉
- Sesame oil 麻油
Instructions
- Wash the rice. Rinse the rice with water about 3 times. Place the rice in the rice cooker. Add water. Cook using porridge function or rice function.
- Wash the fish thoroughly. Then pat dry and season with salt.
- Heat up the wok. Add oil and heat up the oil. Place the fish in the pan. Let it fry until the base turns golden brown. Then flip over and fry the other side until golden brown. Remove from pan and shred it. Pour in 2/3 of the fish flesh into the porridge and keep the rest for garnishing.
- For seasoning, mix 1 tablespoon of the leftover fish oil and 1 tablespoon light soy sauce.
- Once the porridge is ready, serve the porridge hot. Season with the leftover fish oil and light soy sauce. Add a few drops of sesame oil and pepper. Then garnish with spring onion and ginger.
Notes
- 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.