Sunday brunch fish porridge

fish porridge
Originally uploaded by viz

My favourite food for brunch on a lazy Sunday. something that is not so fattening and nutritious at the same time, fish porridge.

This is the first time i try cooking fish porridge in singapore and boy the weather is hot. just wanted to said that. but really the fish IS expensive around here considering we are surrounding by water. about 500gm of fish burnt $15.00 in my pocket before i can even start my stove. if not for the graving, i would go for pork porridge anytime. (i only need 300gm of fish, 4 serving)

Anyway, i soaked the rice for about 20-30mins before i left for marketing, in this way, i save time in cooking them as i can wash the rice by grinding and rubbing them when i come back. kinda therapetic seeing the rice breaking into small little bits.

Then the rice and water in the pot goes on the stove on high heat, bringing it to a boil. watch it if your fire is powerful as you do not want to end up washing the stove when the water overflow.

But during that time, i did all the other stuff like cutting up the spring onions, ginger, fish, chilli (for soya sauce, because i like it)

after slicing the fish, i seasoned it with salt, sugar, pepper, wheat flour, 'Shao Xin' wine and throw them into the fridge to let the intercourse between the mixture and the fish take place.

Back to the stove, the water is boiling and i turned the heat down to medium and start the 'tedious' process of stirring. I took about 40 mins to get my desired level of 'dissolvation' at the rice dissolving about 78.38% (not that i measure) into the water, forming a smooth congee with visible rice bits. If you like 100% dissolve like the cantonese congee, pls, stir more.

Then after 40 mins of stirring, i added in 1/3 cube of the ikan bilis season cube for taste (though i prefer salt as the porridge will retain its 'whiteness'), but seasoning cube is what they are, seasoning, so the porridge does taste better.

Now the fish. I turn up the heat again and as the congee is bubbling, I added in the sliced fish, stir them up a little then threw in the ginger slices, chopping spring onion, cover the pot and off the fire immediately. Then i leave it alone for 20-30mins so that the heat from the congee will cook the fish to the right texture.

The result is pretty much what i wanted though i would slice the fish thinner next time round. the last two sauces i added before i eat are some drips of soya sauce and sesame seed oil. :)