Seafood porridge recipes

Fresh seafood goes well with so many things, especially white rice congee in these fresh seafood porridge recipes.

Cook the rice porridge till the rice grains disintegrate into a a consistency like thick soup. The thick consistency coupled with the fresh crunch of fresh seafood makes a nice contrast.

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1. Fresh scallop rice porridge

Ingredients
40g 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

1. Wash and soak the dried scallop till soft
2. Wash and cut the fresh scallop
3. Marinate the fresh scallop with pinch of cornstarch
4. Cook 8 cups of plain rice porridge
5. Add the soaked scallop together with the water to the porridge
6. Add the fresh scallop
7. Cook the porridge for a further 5 minutes
8. Salt and pepper to taste

Recipe link: Fresh scallop rice porridge

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2. Fresh seafood rice porridge

Ingredients
115g 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

1. Wash and slice the cuttlefish
2. Wash and clean the fresh prawn and scallop
3. Bring 6 cups of water to a boil
4. Add the cooked rice
5. Add the cuttlefish, prawn and scallop
6. Cook another 2 minutes
7. Remove from heat
8. Season and serve

Recipe link: Fresh seafood rice porridge

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3. Seafood and miso rice porridge

Ingredients
150g 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

1. Clean the prawns and scallop
2. Marinate with some cornstarch
3. Dissolve the miso with some cold water
4. Bring water to a boil and add the rice
5. Add the miso solution and cook for 15 minutes
6. Add the prawn, scallop and cook for 5 minutes
7. Stir in the seasonings
8. Remove from heat
9. Garnish and serve

Recipe link: Seafood and miso rice porridge

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