Seafood > Fish

Fish Paste and Rice Porridge Recipe

Ingredients with Measurements:
- 1 cup rice
- 4 cups water
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound white fish fillets, deboned and minced
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 2 cups chicken broth
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 2 hard-boiled eggs, sliced

Special equipment needed:
- None

Step-by-step instructions:

1. Rinse the rice in cold water and drain. In a large pot, bring the water to a boil and add the rice and salt. Reduce the heat to low and simmer, covered, for 20 minutes or until the rice is tender and the water is absorbed.

2. In a skillet, heat the vegetable oil over medium heat. Add the onion and garlic and sauté until softened.

3. Add the minced fish, fish sauce, sugar, and black pepper. Cook, stirring frequently, until the fish is cooked through.

4. Add the chicken broth to the skillet and bring to a boil. Reduce the heat and simmer for 10 minutes.

5. Add the fish mixture to the cooked rice and stir well.

6. Ladle the porridge into bowls and top with chopped scallions, cilantro, and sliced hard-boiled eggs.


- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- None
Serving size:
- 4 servings

Nutritional information:
- Calories: 350
- Fat: 8g
- Carbohydrates: 47g
- Protein: 22g

Substitutions for ingredients:
- Any type of white fish can be used instead of the suggested fillets.
- Chicken or vegetable broth can be used instead of the suggested chicken broth.

Variations:
- Add diced vegetables such as carrots or celery to the porridge.
- Use shrimp or crab instead of fish.

Tips and tricks:
- To make the porridge creamier, add a can of coconut milk to the chicken broth.
- To make the porridge spicier, add a chopped chili pepper to the fish mixture.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the porridge in the microwave or on the stovetop until heated through.

Presentation ideas:
- Serve the porridge in bowls and garnish with chopped scallions, cilantro, and sliced hard-boiled eggs.

Garnishes:
- Chopped scallions, cilantro, and sliced hard-boiled eggs.

Pairings:
- Serve with a side of steamed vegetables or a salad.

Suggested side dishes:
- Steamed vegetables or a salad.

Troubleshooting advice:
- If the porridge is too thick, add more chicken broth or water to thin it out.

Food safety advice:
- Make sure the fish is cooked through before adding it to the porridge.

Food history:
- Rice porridge is a traditional breakfast dish in many Asian countries.

Flavor profiles:
- The porridge is savory and slightly sweet, with a hint of fish flavor.

Serving suggestions:
- Serve the porridge for breakfast or as a light lunch or dinner.

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Region: Thai

Taste: Savory, Salty, Umami, Creamy, Comforting