Subj : Teochew Fish Porridge To : All From : Ben Collver Date : Sun Feb 25 2024 21:59:27 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Teochew Fish Porridge Categories: Chinese, Soup Yield: 2 Servings 20 g Dried prawns 10 g Dried squid body 200 g White fish fillet 120 g Long-grain jasmine rice 800 ml Water; boiling, up to 900 ml 1 ts Light soya sauce 1 ts Tianjin/Tientsin pickled -cabbage 1 tb Spring onions; cut 3-4 mm -thick 1 tb Fried garlic or shallots Ground white pepper; to -taste Rinse dried prawns. soak 10 minutes or longer in just enough water to cover 20 g dried prawns. Discard quill from dried squid. Cut crosswise about 3 cm long with scissors. Cut lengthwise into thin strips about 1 mm thick. Rinse. Soak in just enough water to cover until soft, about 20 minutes Rinse fish fillet. Slice bite-size 3-4 mm thick. Mix evenly with 1 ts light soya sauce. Sprinkle with 1/2 ts corn flour or tapioca starch. Mix thoroughly. Put kettle on. Wash rice till water runs clear. Add dried prawns, along with soaking liquid, and 750 ml boiling water. Bring to a boil. Stir thoroughly to prevent rice from sticking. Keep rice boiling rapidly for 10 minutes, checking and stirring from time to time to make sure rice doesn't boil over. Top up with boiling water if necessary, depending on how thin you like your porridge. Continue boiling rapidly till rice is just soft but surface is still smooth without any sign of turning mushy, another 5 minutes or so. Season porridge with 1 ts light soya sauce and pickled cabbage. Add fish and stir through gently, over high heat. Turn off heat once porridge returns to a gentle simmer. Add dried squid, along with soaking liquid, and stir through. Remove pot from stove. Quickly taste and adjust seasoning if necessary. Immediately transfer porridge to serving bowls to prevent fish from overcooking. Sprinkle with spring onions, fried garlic and ground white pepper. Serve immediately. Notes: Fish porridge is best eaten with a light soya sauce dip, with lime juice and thinly sliced bird's eye chillies added. The savoury, tangy dip brings out the sweetness of the fish. Recipe by Kitchen Tigress Recipe FROM: MMMMM .