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Fish porridge

Fish porridge is very common in Singapore. Both the cantonese and teochew have their own versions of this light dish.

If you can manage to slice the fish thinly, you can add them raw to the porridge and let the heat and steam from the porridge itself to lightly cook the fish.

Fish that are just done taste wonderful.

Cod fish porridge

Cod fish cooks quickly so it is added last. Do not overcook it.

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 marinated, the porridge should be ready.

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

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

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