I have to really apologise for the really ugly pictures. I try to improve with every new post, bear with me everyone. But trust me on the recipes, those are tried, tested, validated before I put them up 🙂
Here’s another favourite with my brood – fish porridge. Best for a hearty morning meal, or a rainy evening. You can essentially use different kinds of fishes, I have tried this with queen fish and cobia. I’d stay away from fishes with more fats on them like salmon.
I don’t usually do precise measures in my recipes… really my recipes have a wide margin for customisation if you like. Once you get the general idea of the dish, then you can improvise to your liking. If you need the precise amounts for any of my dishes, just feel free to drop me a note and I will let you have it.
- Cobia (I had a hunk of a cobia which I then slice them up sashimi style)
- Fish bones
- Spring onion
- Cooking sake
- Dashi sauce
- Slice the ginger into thick slices, then pound them with a motar and pestle (not too much, just enough to break them a little)
- Peel the garlic
- Marinade the fish slices with soy sauce and pepper, put aside.
- Put ginger, garlic, spring onion, fish bones into a pot of water, bring to boil.
- Add cooking sake (remember that cooking sake doesn’t really add to the flavouring, just for an added dimension of taste so go easy).
- Add dash sauce (this can be really salty so go easy).
- Bring all these to a boil and simmer for about half an hour to 45 mins.
- Wash some rice and put aside.
- When the soup is done, remove the fish bones, and add in the rice.
- The crux of cooking porridge is in the stirring. Stir when the rice is just put in, the stir intermittently.
- Let the porridge cook.
- When you see the liquid about 70% saturated (so its more rice than soup essentially), stir it a bit more, and if you are eating the porridge now, add in the fish slices. Then off the fire after about 3 to 5 min. Then wait for another 10 to 15 mins more before you serve.
- If you are not serving immediately, add the fish slices only when you are ready to eat.
P.S. best served with hiam chio chor… I will post up the recipe for this in a separate post.