Fish porridge are light chinese fish recipes

Fish porridge is very common in Singapore. It is readily available in food centres.

It comes in 2 dominant styles: Cantonese (广东Guang dong) and Teochew (潮州Chao zhou).

Cantonese fish congee is like a thick soup with delightful fresh fish slices "hidden" within. The contrasting texture of the fresh fish slices and the creamy rice congee is wonderful. If you can slice the fish paper thin, you can add them raw to the rice porridge and let the heat and steam from the porridge itself to lightly cook the fish. Fish that are just done taste wonderful. Some places in Singapore sell raw fish porridge (鱼生粥 Yusheng Zhou) which serves thinly sliced raw fish and piping hot rice porridge separately. Patrons can eat the fish raw or dip them into the congee to cook.

Teochew fish congee is more like a clear broth on rice with thick fish slices usually spanish mackerel added. It is a robust and rustic dish.

Okay so much for hawker fare. I dare not say that the 2 fish recipes below represents cantonese or teochew style. They are just homemade recipes which will produce satisfying meals. I think you would like them very much especially with really fresh fish.

Cod fish porridge

photo source: yoppy at flickr.

Fish cooks quickly so it is added last.

I find it easier and faster to cook the rice porridge in a rice cooker before preparing the other ingredients. By the time the vegetables are cut and the fish is cleaned and marinated, the porridge should be ready.

Cod fish can be substituted with other white fish fillets such as dory or snapper.

Ingredients
300g cod fish fillet
pinch of cornstarch
dash of sesame seed oil
pinch of pepper
8 cups of plain rice porridge
1 tbsp ginger, julienned
1 tbsp chopped spring onion
2 sprigs of coriander
salt

Directions

1. Clean the cod fish and cut into thin slices
2. Marinate the fish slices with salt, pepper, sesame seed oil and cornstarch
3. Place the 8 cups of plain rice porridge into a pot, heat it up on slow heat
4. Add the ginger and the cod fish slices
5. Bring the porridge to a boil
6. Remove from heat
7. Sprinkle with the spring onion and coriander before serving

Milkfish porridge

Milkfish is a common freshwater fish in Taiwan. The meat texture is softer than saltwater fish.

Ingredients
200g milkfish fillet
10g young ginger
1 cup of rice
8 cups of soup stock
salt and pepper

Directions

1. Wash and slice the milkfish into thick slices
2. Wash and julienne the ginger
3. Wash and soak the rice for 30 minutes
4. Place rice in a pot, add the soup stock
5. Bring rice and stock to a boil and lower to a simmer till cooked
6. Add the milkfish slices and cooking wine
7. Add the salt, pepper and julienned ginger before serving

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Recipe source: <a href="http://www.homemade-chinese-soups.com/fish-porridge.html">Fish porridge recipes</a>

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