Here’s a recipe of something I had constantly, growing up.
This simple, easy fish porridge recipe is so simple and perhaps may be seen as “plain” to some, but it’s so delicious. It’s perfect for a lighter meal, when you’re feeling unwell, or maybe an in-between: maybe you didn’t have time for lunch and it’s 3pm and you’re hungry before dinner — or even breakfast!
My mother used to make this for me growing up, and once I had my own family, she made this a lot when my child could eat solids (without all the toppings, of course). So much so, my son would constantly ask “grandma’s porridge?” and would always say Grandma’s porridge is his favourite food. How sweet is that? It’s perfect for kids, and such a filling, quick and easy and nutritious meal.
Red snapper is full of selenium, omega-3 and potassium and so easy to eat (that’s why kids, who normally don’t like fish, love this meat in particular).
And when wrapped up in hot soft rice and topped with some spring onions, a sprinkle of coconut aminos and white pepper for a kick, this dish is so heartwarming and bursting of flavour.
I hope you’ll enjoy my family’s decades-old recipe…!
Asian Fish Porridge
Serves 1, or 2 small portions
- 3/4 cup white jasmine rice
- 900ml water
- 300g red snapper fillet
- 1 inch knob of ginger
- 1 spring onion, chopped
- 1 shallot, chopped
- 1 tablespoon olive oil
- white pepper
- coconut aminos (a soya sauce alternative)
1. Chop the ginger in half. Set aside one half, and finely chop the other half.
2. Pan fry the fish with the chopped ginger, shallot and oil for about 5-7 minutes until it’s cooked. Set aside.
3. Wash the rice until water is clear. Then put the rice in a pot with the other half knob of ginger, add the water and bring to a boil. When the rice is boiling, turn down to a shimmer. Let it cook for about 45 minutes (or until the desired consistency).
4. When rice is done, scoop up the fish in chunks and add to the rice. Serve immediately, and sprinkle on top some white pepper, spring onion and coconut aminos. Enjoy!
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