Recipe Ingredient
- 1 cup rice (150g), rinsed and drained
- 2 dried scallops, soaked
- 1.7 litres fresh chicken stock
- 150g fish fillet, sliced thinly
- 2 Tbsp shredded young ginger
- 1 Tbsp shredded spring onion
- 1 Tbsp chopped coriander leaves
- Marinade for fish
- 1 tsp sesame oil
- pinch of salt
- pinch of pepper
- Seasoning (B)
- ¾-1 tsp salt, or to taste
- pinch of sugar
- ½ tsp sesame oil
- dash of pepper
Instructions
- Bring chicken stock to the boil, add scallops and rice. When it boils, reduce heat and cook for 50-60 minutes. Keep stirring until the porridge gains a smooth texture.
- Season fish with marinade and leave aside. When porridge is ready, transfer to a claypot and let it simmer. Add marinated fish. Stir well until fish is cooked. Adjust seasoning to taste.
- Add ginger, spring onion and coriander leaves before serving.
