Teochew Fish Porridge
Serves: 1 Preparation Time: 20 Mins Level: Easy
Tomato (sliced into wedges)
Silken Tofu (sliced into cubes)
Spring Onions (chopped)
White Pepper Powder
Heat up a pot, add 2 tablespoons of cooking oil, then fry the ginger slices till golden brown.
Add washed Barramundi bones, fry till fragrant.
Add 2 liters of water and allow it to boil on high heat.
When it boils, add the vegetables. Let the soup boil again before lowering the fire. Allow to simmer for 2 hours.
Strain the soup, discard the bones and vegetables.
Portion the soup — it can be kept for up to 3 months in the freezer.
In a pot, pour in a portion of the fish stock, then add tomato and tofu.
Boil for a minute before adding Barramundi slices. Boil till the Barramundi slices are cooked. Turn off the flame.
Pour the fish soup over a bowl of cooked rice.
Add lettuce and garnish with spring onions, seaweed and white pepper powder.