Teochew fish porridge recipe

Recipes
By Pauline D Loh
9 March 2010 12:40 PM Updated 26 Nov 2015
DIFFICULTY LEVEL
4 Servings
10 Mins
35 Mins
AsianChinese
 
Nothing beats a wholesome bowl fish porridge as the ultimate comfort food. Try this recipe today.

If you want a lighter soup with deeper flavour, use dried sole fish, which are available from markets or supermarkets.

These dried flat fish are usually lightly grilled before they are added to the soup – giving a characteristic smoky sweetness to the broth. Also, use very fresh fish for this recipe because you can really taste the difference. Snakehead or shengyu is a good choice as it has a nice firm texture, or you can also use snapper.

Step by step
Preparations

Preparations

MAIN INGREDIENTS
500 g fish fillet
500 g fish bones
3 ginger
1 tablespoon Tianjin preserved vegetables
Dried seaweed
1 tablespoon light soy sauce
1/2 tablespoon sesame oil
1 teaspoon rice wine
Pepper
2 tablespoons hua tiao wine
2 litres water
2 slices ginger
2 stalks spring onions
2 stalks coriander
2 cups cooked rice

Method

1
 
Brown fish bones in a little oil and ginger. Add water and simmer for about 30 minutes. Do not boil. Discard bones and reserve soup.
2
 
Slice the fish filet into slivers and line up on a serving plate. Season with light soy sauce, sesame oil, wine, pepper and ginger strips. Keep refrigerated until ready to serve.
3
 
Bring the fish stock to a boil and add Tianjin preserved vegetables. Stir the soup and add the Chinese wine. Turn off fire and add salt and pepper to taste.
4
 
Place the rice into serving bowls and ladle the steaming hot soup over. Add the laver sheets and the marinated fish slices. Garnish with spring onions and coriander.
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Cooking Card

Teochew fish porridge recipe

By Pauline D Loh
Preparation time
10 Mins
Cook time
35 Mins
Yield
4 Servings

Main Ingredients

500 g fish fillet
500 g fish bones
3 ginger
1 tablespoon Tianjin preserved vegetables
Dried seaweed
1 tablespoon light soy sauce
1/2 tablespoon sesame oil
1 teaspoon rice wine
Pepper
2 tablespoons hua tiao wine
2 litres water
2 slices ginger
2 stalks spring onions
2 stalks coriander
2 cups cooked rice

Instructions

  1. Brown fish bones in a little oil and ginger. Add water and simmer for about 30 minutes. Do not boil. Discard bones and reserve soup.
  2. Slice the fish filet into slivers and line up on a serving plate. Season with light soy sauce, sesame oil, wine, pepper and ginger strips. Keep refrigerated until ready to serve.
  3. Bring the fish stock to a boil and add Tianjin preserved vegetables. Stir the soup and add the Chinese wine. Turn off fire and add salt and pepper to taste.
  4. Place the rice into serving bowls and ladle the steaming hot soup over. Add the laver sheets and the marinated fish slices. Garnish with spring onions and coriander.

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