Teochew Fish porridge

Chinese New Year
Mains
Seafood

Easy Level:

Cook Time:

Servings:

2

Our light and hearty fish porridge is a great comfort food that’s easy on the tummy, and so simple to make!

This Teochew dish favoured for its easy-to-digest mildness and help in detoxing the body.  Surprisingly, it was once considered bad luck to have porridge on Chinese New Year because it was seen as a food for the poor.  Now, the humble porridge is something many of us look forward to as a yummy relief to break up those indulgent meals.

While the Cantonese style of porridge is akin to a thick and creamy gravy with thin slivers of meat or spares, the Teochew style sees a clear broth with nicely separated rice kernels – often cooked al-dente, or “just about right” – and glorious chunks of fish.

Here we’ve put together a recipe which combines wholesome ingredients in a light summery broth, infused with several layers of flavour, and accompanied by mouthwateringly tender flakes of white pomfret in a light crispy batter.  This complex flavour profile is surprisingly easy to create.  The delicate fragrance of the soup is achieved using a simple concoction of sole, shrimp and cuttlefish.  Pickled vegetable and julienned ginger add that gentle acerbic touch.  

Top with garnish and you have just the perfect taste of home, sure to ease and lift the spirit of any starry-eyed or weary warrior around the world!
#themeatmensg #simple #delicious

Ingredients

Adjust Servings
US / Metric
0.00
g
g
pomfret (filleted)
0.00
g
g
pomfret (filleted)
0.00
tsp
tsp
plus 1 tbsp fish sauce
0.00
tsp
tsp
plus 1 tbsp fish sauce
0.00
tsp
tsp
corn flour
0.00
tsp
tsp
corn flour
0.00
tsp
tsp
white pepper.
0.00
tsp
tsp
white pepper.
0.00
g
g
cooked long grain rice (jasmine rice)
0.00
g
g
cooked long grain rice (jasmine rice)
0.00
g
g
dried prawns
0.00
g
g
dried prawns
0.00
g
g
dried cuttlefish
0.00
g
g
dried cuttlefish
0.00
g
g
dried sole
0.00
g
g
dried sole
0.00
g
g
pickled winter vegetable (rinsed)
0.00
g
g
pickled winter vegetable (rinsed)
0.00
litre
litre
chicken broth
0.00
litre
litre
chicken broth
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil
0.00
g
g
ginger (julienne)
0.00
g
g
ginger (julienne)
0.00
g
g
chopped spring onions
0.00
g
g
chopped spring onions
0.00
g
g
coriander
0.00
g
g
coriander
Oil for deep frying
Oil for deep frying

Steps

1

Cut the dried sole into small pieces with a scissors. Deep fry in oil till crispy. Set aside half of it in pieces and the other half, ground it to powder form.
Cut the dried sole into small pieces with a scissors. Deep fry in oil till crispy. Set aside half of it in pieces and the other half, ground it to powder form.
Mark as completed

2

Remove quill at the back of the dried cuttlefish. Using scissors, cut it into thin strip. Soak in hot water for 5 minutes. Drain. Reserve soaking liquid.
Remove quill at the back of the dried cuttlefish. Using scissors, cut it into thin strip. Soak in hot water for 5 minutes. Drain. Reserve soaking liquid.
Mark as completed

3

Soak 20g dried shrimp in water for 5 minutes. Drain and reserve soaking liquid. Chop it coarsely.
Soak 20g dried shrimp in water for 5 minutes. Drain and reserve soaking liquid. Chop it coarsely.
Mark as completed

4

Fillet white pomfret into squares. Cut the bones the same size as the fillets. Season with ½ tsp fish sauce, ½ tsp corn flour and ¼ tsp white pepper.
Fillet white pomfret into squares. Cut the bones the same size as the fillets. Season with ½ tsp fish sauce, ½ tsp corn flour and ¼ tsp white pepper.
Mark as completed

5

Heat up 2 tbsp oil, fry chopped dried prawns and dried cuttlefish strips until fragrant.
Heat up 2 tbsp oil, fry chopped dried prawns and dried cuttlefish strips until fragrant.
Mark as completed

6

Pour in 1 litre chicken broth, dried prawn soaking liquid, dried sole powder and 20g pickled vegetable.
Pour in 1 litre chicken broth, dried prawn soaking liquid, dried sole powder and 20g pickled vegetable.
Mark as completed

7

When it comes to a boil, add in the white pomfret and 20g julienned ginger.
When it comes to a boil, add in the white pomfret and 20g julienned ginger.
Mark as completed

8

Bring it to a boil again and add in 350g cooked rice. Give it a gentle stir to separate the rice grains.
Bring it to a boil again and add in 350g cooked rice. Give it a gentle stir to separate the rice grains.
Mark as completed

9

Season with 1 tbsp fish sauce, boil until pomfret is cooked, around 6 minutes depending on thickness
Season with 1 tbsp fish sauce, boil until pomfret is cooked, around 6 minutes depending on thickness
Mark as completed

10

To serve, garnish with the dried sole pieces, chopped spring onions and coriander
To serve, garnish with the dried sole pieces, chopped spring onions and coriander
Mark as completed

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