Friday, 9 October 2015

Cantonese Fish Porridge 港式鱼片粥

I seldom cook porridge/congee as steamed rice is the preferred staple in my family. I seem to be the only person liking porridge/congee at home. Actually, I really like traditional Cantonese congee - Cantonese Fish Porridge 港式鱼片粥 being one of them. Simple as it may be, it becomes an indulgence for me. 

As far as I can recall, my husband would only buy me porridge/congee upon my request whenever I fell sick. This is one dish that brings me good and bad memories. The bad - I had the most porridge in my life only when I was receiving cancer treatments. The good - the love and warmth given by my husband to indulge me with anything I like.

Cantonese Fish Porridge 港式鱼片粥 is not difficult to cook. It involves very few ingredients and steps to cook. The only challenge lies with getting the right texture to make it from ordinary to great....

Ingredients (enough for 2 pax) :
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  • 250 gm threadfin fish meat (thinly sliced)(pre-marinated with a little salt, light soy  sauce and sesame oil)
  • 1 cup rice grains (rinsed and drained)
  • 5 slices ginger (shredded) 
  • 2 tsp fried onions 
  • spring onion (finely chopped) 
  • 2 eggs (optional)
  • 3 to 4 cups water (subject to personal preference)

Seasonings : 

  • 1/2 tsp salt
  • 1/2 tsp anchovies/ikan bills stock powder
  • 1/2 tsp sesame oil
  • 1/4 tsp grounded white pepper

(tsp = teaspoon; tbsp = tablespoon)    

Method :

Add rice grains and 3 to 4 cups water to pot and cook in medium heat.
As rice boils, give it a light stir once in a while. This would prevent rice from sticking to the pot. Water would be cooked down and rice turning to soft porridge after 15 to 20 minutes. Add a little water if you find the porridge drying up too quickly at any point. 
Toss in shredded ginger when you are happy with the texture of the porridge.
Turn to low heat and fold in fish slices.
Add seasonings.
Lightly stir all ingredients in the pot. 
Turn off heat and cover lid. Simmer for 2 to 3 minutes.
Porridge would be ready to serve when fish slices are fully cooked.
Crack an egg into each serving bowl and scoop porridge and fish slices onto it.
Add a few drops of sesame oil. Top with chopped spring onions and fried onions before serve. Serve hot.
A wonderful bowl of porridge with smooth consistency and simple great taste!

Cantonese Fish Porridge 港式鱼片粥 - truly a simple indulgence for me....


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