Simple comfort dish using left over steamed fish and over night rice
This is a very simple dish you can cook whenever you feel like something light and savoury. The best porridge result will be when you have a left-over fish dish.
As for the porridge, I normally prefer to use leftover cooked rice, as it cooks faster.
One of the important ingredients is ginger. It takes away the fishy smell and also the Chinese believe that it balances the ying and yang of this dish. Porridge is meant to be “cooling”, and just to counter the “cool”, we add ginger to it.
If you are used to garlic oil, you will know how important this condiment is to any soup dish. It adds a bit of oiliness as well as the fragrance of garlic to the soup.
This dish is a comfort food for cold winter mornings, especially when it is raining.
1 litre water, or more if you like it watery
Left over fish or 500g fresh fish fillet
2 bowls leftover rice
1 teaspoon garlic oil
Dash of pepper
1 teaspoon salt
1 inch ginger – sliced finely
2 stalks of shallots, sliced finely for garnishing (optional)
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- Boil water
- Once the water is boiled, add fish, rice and ginger to the boiling water and simmer for 20-25 minutes on low heat.
- Check every 5 minutes to make sure you have enough water in the dish. Stir constantly.
- Once the rice and fish are cooked, use the ladle to break the dish down to smaller sizes.
- Add salt and pepper to taste.
- If you are a fan of garlic, the garlic oil is a must.
- Top with shallots and serve hot.
Number of serving: 4
Preparation time: 5 minutes
Cooking time: 20-30 minutes