Fish porridge

Ingredients

White rice, uncooked, 1.5 cup(s), short grain rice
Tap water, 750 ml, 3 cups
Vegetable oil blend, 1 teaspoon(s)
Shallots, peeled, 2 shallot(s), finely sliced
Garlic, 3 clove(s), minced
Ginger, fresh, 20 g, cut into thin strips
Soy sauce, salt reduced, 3 teaspoon(s)
Tap water, 1 litre(s)
Threadfin (Kurau), 400 g, deboned and thinly sliced
Table salt, 1 pinch(s)
White pepper, ground, 1 pinch(s)
Coriander, 40 g, chopped

Cooking instructions

1. Wash the rice and drain. Cover with water and cook for approximately 10 to 12 minutes.

2. For the porridge stock: in a large saucepan, heat the oil and stir fry the shallots.  Add the ginger and garlic, cook for one minute and then add in the soy sauce.

3. Add in the water and bring to the boil. Add the rice and bring to the boil again.

4. Add in the fish and salt, making sure not to overcook the fish.

5. Serve in a bowl topped with chopped coriander.

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