My Cooking Journal 13 - Chinese Fish Porridge (鱼片粥)

If you want to prepare a quick, simple and satifying meal for your family, you can try the one-pot approach that is to cook rice and ingredients together in a pot. I am referring to cooking the rice into soft- thickening texture (which is commonly known as "porridge" or "congee") complete with ingredients that you like.  

 

I prefer to cook the porridge in a rice cooker as it is easier, faster and you need not worry of porridge getting burnt on the base. When cooking porridge on a gas stove, you need to stir frequently to get the consistent texture and to avoid the porridge burnt on the base. So in a rice cooker, all you need to do is to add the necessary ingredients and water at right times and provide a good stir when necessary to make a good consistent texture.

I would be using fresh King fish (Known as "Batang" locally) as the main ingredient.

Ingredients:



Sliced King Fish soaked in salt water

1. 200g to 300g King (Batang) Fish - cut into thin slices and soaked in salt water
2. Century Egg - Remove shells and chopped into small pieces
3. 4 nos. medium size Dried Scallop - Soaked in water
4. 2 nos. Fish Cake - pan fried the fish cat & cut into thin slices
5. 1 cup rice - to serve 2 adult & 2 toddlers
6. Water 
7. 2 cloves of garlic - cut into slices
8. 4-5 slices of ginger 
9. 2 tablespoons preserved chinese vegetable (cabbage)
10. Fried shallot and chopped coriander- for garnish
11. Dash of pepper and sesame oil
12. Fish sauce - to taste