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Fish Porridge 鱼片粥

Monday, May 5, 2008

Some call this congee, some call this porridge. Well, we call this porridge.

Other types of fish may be used as well, just that frozen dory is really convenient to use anytime.

Fish Porridge Recipe


¾ cup Thai fragrant rice
1.5L Water

250gm dory fillet (about a cup, sliced thinly)

2 Tbsp ginger, julienned
2 Tbsp green onion, chopped
1 tsp salt
2 tsp sesame oil

1 Tbsp egg white
½ tsp salt
Dash of pepper
½ tsp sesame oil

1. Bring water to a boil, wash rice and simmer for 1 hour.
2. Marinate fish with (A)
3. When porridge is simmered to desired texture, put in fish, piece by piece.
4. Add in salt.
5. Ladle porridge into 2 noodle size bowls. Top with 1 tsp sesame oil each, ginger and green onion.

Japanese short grain rice may also be used to achieve similar texture.

Egg white is added to strengthen fish’s flesh texture, and to give it a smooth feel.

1 lovely notes:

Anonymous,  July 7, 2015 at 2:26 PM  

So glad to have stumbled across this. I'm unwell so I really need this type of food.

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Creative Commons License This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 Malaysia License. I understand that sometimes recipes are adapted and altered according to individual needs. Please credit if my recipes are used, especially my "Personal Creations".

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