Teochew Fish porridge
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
|600g pomfret (filleted)|
|½tsp plus 1 tbsp fish sauce|
|½tsp corn flour|
|¼tsp white pepper.|
|350g cooked long grain rice (jasmine rice)|
|20g dried prawns|
|10g dried cuttlefish|
|40g dried sole|
|20g pickled winter vegetable (rinsed)|
|1litre chicken broth|
|10g ginger (julienne)|
|20g chopped spring onions|
|Oil for deep frying|
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