Salmon Porridge (Rice Cooker)

Ever since lunch and dinner got catered at work, I have been pretty lazy about cooking as there was no need to bring my own bento lunch to work. After getting some fish soup from group buy with a friend, today I decided to use up the last bag of batang fish soup and try something different like a fish porridge. At first I was worried I did not have enough fish broth to properly cook the porridge but it turned out great – not water but thick porridge which is what I actually like. I think it can taste better if I added some vegetables or additional seafood but I was totally out of veggies until my delivery comes 2 days later.

Ingredients (serves 2 pax)

  • 1/2 cup of short-grain rice
  • 1 500ml packet of batang fish soup
  • 3/4 tbsp minced ginger
  • 1 tbsp minced garlic
  • 1 tbsp oyster sauce
  • 3/4 tbsp soy sauce
  • 2 pieces salmon steak remove skin cut into big slices
  • 1/2 tbsp cooking sake for salmon
  • Additional seafood / veggies / spring onions etc optional
  • Salt and Pepper to taste ( I did not add)


  1. Rinse rice few times and until water runs clear and add soup, ginger, garlic, oyster sauce, soy sauce to the pot. Stir a little to mix the seasoning and put into rice cooker and select porridge mode.
  2. When porridge is done, add salmon and seafood into the poor, stir and switch to “keep warm” mode for 10mins or more until all seafood is cooked.
  3. Season with salt and pepper if not enough taste and serve hot

Recipe adapted from

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