Barramundi Porridge
Serves: 1 - 2
Preparation Time: 55 Mins
Level: Easy
Ingredients
100g
Barramundi Belly/Portion, sliced
½ cup
Cooked Rice
600ml
Chicken Stock
1 tbsp
Minced Ginger
3 pcs
Dried Scallops
¼ tsp
Pepper
Water (to adjust)
Marinate With:
1 tsp
Shaoxing Wine
½ tsp
Sesame Oil
Salt
Serve With:
some
Fried Fritters
some
Diced Spring Onion
some
Shredded Ginger
some
Century Egg, diced
Method
1.
Combine chicken stock, rice, minced ginger and dried scallops in a pot to cook.
2.
Cover pot and allow to simmer on low heat after it has boiled, leaving a gap on the cover.
3.
Stir occasionally to prevent rice from sticking to pot. Adjust with water to cook till desired consistency.
4.
Stir consistently towards the end when reaching desired texture.
5.
Add pepper.
6.
Add fish slices.
7.
When fish is cooked, turn off flame. Serve porridge with fried fritters and century egg. Garnish with shredded ginger and diced spring onion.
