The seafood porridge :)

Seafood porridge recipe
Decrease text sizeIncrease text size
Kuali, The Star | Wed Aug 4 2010
Seafood porridge recipe
Amy Beh uses fish, prawn, squid and pork for a flavourful porridge.

Ingredients

100g fish fillet, sliced thickly, 5 medium prawns, with shells on, 1 large squid, score the inner body then cut into thick slices, 60g lean pork, sliced, 5 slices ginger, 1 litre fresh chicken stock or water, 2 stalks spring onion, chopped, 250g overnight cooked rice

(A)

1/8 tsp salt, 1/8 tsp sugar, Dash of pepper

(B)

1/2 tsp ginger juice, Pinch of salt, Dash of pepper

Seasoning

1/2 tsp salt or to taste, 1/8 tsp sugar or to taste, 1/8 tsp pepper, 1/2 tsp Shao Hsing Hua Tiau wine (optional), 1 tsp sesame oil

Method Marinate fish with ingredients (A) for 10-15 minutes. Marinate squid with ingredients (B) for 15 minutes. Put stock and cooked rice in a pot. Bring to a boil. Put in pork slices and ginger and allow to boil for 1-2 minutes. Reduce the heat and simmer for 4-5 minutes.

Add fish, prawns and squid and simmer until seafood is cooked to the right texture. Stir in seasoning and adjust to taste. Dish out and sprinkle with chopped spring onions.