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)
- 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.
- 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.
- Season with salt and pepper if not enough taste and serve hot
Recipe adapted from