Fresh seafood goes well with so many things, especially in fresh seafood porridge recipes.
Cook the rice porridge till the rice grains disintegrate into a thick consistency like thick soup.
The thick consistency of the rice porridge coupled with the fresh crunch of fresh seafood makes a nice contrast.
1. Fresh scallop rice porridge
Ingredients40g dried scallop / conpoy
150g fresh scallop
8 cup of plain rice porridge
1 tbsp ginger, julienned
Pinch of cornstarch
Seasoning
1/2 tsp salt
Pinch of pepper
Directions
- Wash and soak the dried scallop till soft
- Wash and cut the fresh scallop
- Marinate the fresh scallop with pinch of cornstarch
- Cook 8 cups of plain rice porridge
- Add the soaked scallop together with the water to the porridge
- Add the fresh scallop
- Cook the porridge for a further 5 minutes
- Salt and pepper to taste
2. Fresh seafood rice porridge
Ingredients115g cuttlefish
115 fresh prawn
75g fresh scallop
1 tbsp ginger, julienned
6 cups of soup stock
3 cups of cooked rice
Seasonings
Pinch of salt
Pinch of pepper
Dash of sesame seed oil
Directions
- Wash and slice the cuttlefish
- Wash and clean the fresh prawn and scallop
- Bring 6 cups of water to a boil
- Add the cooked rice
- Add the cuttlefish, prawn and scallop
- Cook another 2 minutes
- Remove from heat
- Season and serve
3. Seafood and miso rice porridge
Ingredients150g fresh prawns
150g fresh scallop
40g miso
3 cups of white rice
6 cups of soup stock
1 tbsp cornstarch
Garnish
1 tbsp chopped celery
1 tsp chopped coriander
1 tbsp chopped spring onion
Seasonings
Pinch of salt
Dash of pepper
Dash of sugar
Directions
- Clean the prawns and scallop
- Marinate with some cornstarch
- Dissolve the miso with some cold water
- Bring water to a boil and add the rice
- Add the miso solution and cook for 15 minutes
- Add the prawn, scallop and cook for 5 minutes
- Stir in the seasonings
- Remove from heat
- Garnish and serve
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