Re: Teochew Fish Porridge
  By: Ben Collver to All on Sun Feb 25 2024 09:59 pm

 > MMMMM----- Recipe via Meal-Master (tm) v8.06
 > 
 >       Title: Teochew Fish Porridge
 >  Categories: Chinese, Soup
 >       Yield: 2 Servings
 > 
 >      20 g  Dried prawns
 >      10 g  Dried squid body
 >     200 g  White fish fillet
 >     120 g  Long-grain jasmine rice
 >     800 ml Water; boiling, up to 900 ml
 >       1 ts Light soya sauce
 >       1 ts Tianjin/Tientsin pickled
 >            -cabbage
 >       1 tb Spring onions; cut 3-4 mm
 >            -thick
 >       1 tb Fried garlic or shallots
 >            Ground white pepper; to
 >            -taste
 > 
 >   Rinse dried prawns. soak 10 minutes or longer in just enough water to
 >   cover 20 g dried prawns.
 > 
 >   Discard quill from dried squid. Cut crosswise about 3 cm long with
 >   scissors. Cut lengthwise into thin strips about 1 mm thick. Rinse.
 >   Soak in just enough water to cover until soft, about 20 minutes
 > 
 >   Rinse fish fillet. Slice bite-size 3-4 mm thick. Mix evenly with 1 ts
 >   light soya sauce. Sprinkle with 1/2 ts corn flour or tapioca starch.
 >   Mix thoroughly.
 > 
 >   Put kettle on. Wash rice till water runs clear. Add dried prawns,
 >   along with soaking liquid, and 750 ml boiling water. Bring to a boil.
 >   Stir thoroughly to prevent rice from sticking. Keep rice boiling
 >   rapidly for 10 minutes, checking and stirring from time to time to
 >   make sure rice doesn't boil over.
 > 
 >   Top up with boiling water if necessary, depending on how thin you
 >   like your porridge. Continue boiling rapidly till rice is just soft
 >   but surface is still smooth without any sign of turning mushy,
 >   another 5 minutes or so.
 > 
 >   Season porridge with 1 ts light soya sauce and pickled cabbage. Add
 >   fish and stir through gently, over high heat. Turn off heat once
 >   porridge returns to a gentle simmer. Add dried squid, along with
 >   soaking liquid, and stir through. Remove pot from stove.
 > 
 >   Quickly taste and adjust seasoning if necessary. Immediately transfer
 >   porridge to serving bowls to prevent fish from overcooking. Sprinkle
 >   with spring onions, fried garlic and ground white pepper. Serve
 >   immediately.
 > 
 >   Notes:
 > 
 >   Fish porridge is best eaten with a light soya sauce dip, with lime
 >   juice and thinly sliced bird's eye chillies added. The savoury, tangy
 >   dip brings out the sweetness of the fish.
 > 
 >   Recipe by Kitchen Tigress
 > 
 >   Recipe FROM: 
 > 
 > MMMMM

Grin, that looks a little like 'outa stuff' cooking.  They wanted a little
vinegared seaweed but were out so grabbed a small jar of pickled cabbage..
snicker

   xxcarol
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