Teochew Fish porridge – 潮州鱼粥

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

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  • Servings: 2

  • Time: 45 mins

  • Skill: Easy


  1. 600g pomfret (filleted)

  2. ½ tsp plus 1 tbsp fish sauce

  3. ½ tsp corn flour

  4. ¼ tsp white pepper.

  5. 350g cooked long grain rice (jasmine rice)

  6. 20g dried prawns

  7. 10g dried cuttlefish

  8. 40g dried sole

  9. 20g pickled winter vegetable (rinsed)

  10. 1 litre chicken broth

  11. ¼ tsp salt

  12. 2 tbsp oil

  13. 10g ginger (julienne)

  14. 20g chopped spring onions

  15. 20g coriander

  16. Oil for deep frying


  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.

  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.

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

  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.

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

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

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

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

  9. Season with 1 tbsp fish sauce, boil until pomfret is cooked, around 6 minutes depending on thickness

  10. To serve, garnish with the dried sole pieces, chopped spring onions and coriander

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