With thanks to the kind folks at Kuhlbarra, I am really pleased to receive these barramundi fish belly from them once again. With that, I prepared a fish porridge that’s wholesomely cooked using homecooked chicken stock, dried scallops and grated ginger, with literally no seasoning being used.
The barramundi fish belly was smooth and succulent and pose an excellent amount of omega 3 and collagen. But for those who prefer something less fatty, the barramundi fish portions itself would be another perfect choice for this porridge.
As you can see from my feed, porridge and noodles have always been my kind of things, not forgetting sandwiches and bread ! LOL. This porridge though without or rather minimal seasoning, was still flavourful and good in every way. And with the boneless barramundi fish that came all ready to be cooked, serving of this dish is certainly quite a breeze.
If you are a porridge-y person like myself, I am sure you will enjoy this healthy fish porridge too !
Have a great week ahead !
Barramundi Fish Porridge
- ½ cup cooked rice
- 600ml chicken stock
- Water to adjust
- 1 tbsp minced ginger
- 3 dried scallops
- ¼ tsp pepper
- 100g barramundi fish/belly, sliced
Marinate with :
- 1 tsp shaoxing wine
- ½ tsp sesame oil
- Some salt
To serve with:
- Some fried fritters
- Some diced spring onion
- Some shredded ginger
- Some century egg, diced
- Combine chicken stock, rice, minced ginger and dried scallops in a pot to cook.
- Cover pot and allow to simmer on low heat after it has boiled, leaving a gap on the cover.
- Stir occasionally to prevent rice from sticking to pot. Adjust with water to cook till desired consistency.
- Stir consistently towards the end when reaching desired texture.
- Add pepper.
- Add fish slices.
- When fish is cooked, off flame. Serve porridge w fried fritters and century egg. Garnish with shredded ginger and diced spring onion.