Fish porridge

Fish porridge is good for children and those recovering from illnesses or surgery. The best fish to use for cooking this porridge is golden snapper - Ang Cho (Hokkien).

The first version is of my mother teaching me how to cook the porridge. 

Ingredients

2 medium slices of the fish

A piece of young ginger (sliced finely)

Preserved tong chye

1 packet of vegetarian soup stock

Cook the plain porridge first.

When the rice grains have opened, add the tong chye and soup stock.

Preparing the fish

Slice the fish into fairly big chunks.

Make sure to separate the bones from the meat.

Remove the skin

Season the fish with a dash of pepper, light soy sauce and sesame oil. Leave aside for about an hour.

Add the seasoned fish slices to the cooked porridge.

Simmer for about 20 minutes or until fish is cooked.

Serve with thinly sliced fresh ginger and fried shallots.

Below is my lazy version of cooking the porridge

Ingredients

1 large piece of fish fillet (no bones)

A piece of young ginger (sliced finely)

Preserved tong chye

1 packet of fish or vegetarian soup stock

Just slice the fish into fairly big chunks

Season the fish with a dash of pepper, light soy sauce and sesame oil.

Leave aside for about an hour.

Wash and put the rice in the rice cooker.

Use 3 x the amount of water for cooking rice.

Add the tong chye and soup stock. Press start. 

It will take about an hour for the porridge to be ready.

Add the seasoned fish about 20 minutes before the porridge is cooked

Mix thoroughly and let it finish cooking.

Add a little more water if the porridge is too thick.

Dish up and serve children without garnishing.