Ingredients with Measurements:
- 1 cup of uncooked rice
- 4 cups of water
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 pound of fish fillet, minced
- 1 egg
- 1 tablespoon of cornstarch
- 1 teaspoon of fish sauce
- 1 teaspoon of sugar
- 1 teaspoon of sesame oil
- 1 tablespoon of chopped scallions
- 1 tablespoon of chopped cilantro
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot, bring the water to a boil. Add the rice, salt, and black pepper. Stir well and reduce the heat to low. Cover and simmer for 20 minutes or until the rice is cooked and the water is absorbed.
3. In a separate pan, heat the vegetable oil over medium heat. Add the onion and garlic. Saute for 2-3 minutes or until the onion is translucent.
4. Add the minced fish fillet to the pan. Cook for 5-7 minutes or until the fish is cooked through.
5. In a mixing bowl, whisk together the egg, cornstarch, fish sauce, sugar, and sesame oil.
6. Add the cooked fish to the mixing bowl and mix well.
7. Form the fish mixture into small balls.
8. Add the fish balls to the porridge and cook for 5-7 minutes or until the fish balls are cooked through.
9. Serve the porridge hot, garnished with chopped scallions and cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 35 minutes
Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 7g
- Carbohydrates: 45g
- Protein: 18g
Substitutions for ingredients:
- You can use any type of fish fillet for this recipe.
- You can use chicken or pork instead of fish.
Variations:
- You can add vegetables such as carrots, peas, or corn to the porridge.
- You can use chicken or pork instead of fish.
Tips and tricks:
- Make sure to rinse the rice well before cooking to remove excess starch.
- You can use a rice cooker to cook the rice if you have one.
- You can make the fish balls ahead of time and freeze them for later use.
Storage instructions:
- Store the leftover porridge in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the porridge in a microwave or on the stovetop until hot.
Presentation ideas:
- Serve the porridge in individual bowls and garnish with chopped scallions and cilantro.
Garnishes:
- Chopped scallions and cilantro
Pairings:
- This porridge goes well with steamed vegetables or a side salad.
Suggested side dishes:
- Steamed vegetables or a side salad
Troubleshooting advice:
- If the porridge is too thick, add more water or broth to thin it out.
- If the fish balls are falling apart, add more cornstarch to the mixture.
Food safety advice:
- Make sure to cook the fish balls thoroughly to avoid any foodborne illnesses.
Food history:
- Fish ball and rice porridge is a popular dish in many Asian countries, including China, Thailand, and Vietnam.
Flavor profiles:
- This dish is savory and comforting, with a mild fish flavor and a hint of sesame oil.
Serving suggestions:
- Serve the porridge hot for a comforting and satisfying meal.
Related Categories
Cooking Method: N/A
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Region: Chinese
Taste: Savory, Salty, Mild, Comforting