Serves: 1 - 2 Preparation Time: 55 Mins Level: Easy
Barramundi Belly/Portion, sliced
Water (to adjust)
Diced Spring Onion
Century Egg, diced
Combine chicken stock, rice, minced ginger and dried scallops in a pot to cook.
Cover pot and allow to simmer on low heat after it has boiled, leaving a gap on the cover.
Stir occasionally to prevent rice from sticking to pot. Adjust with water to cook till desired consistency.
Stir consistently towards the end when reaching desired texture.
Add fish slices.
When fish is cooked, turn off flame. Serve porridge with fried fritters and century egg. Garnish with shredded ginger and diced spring onion.