Barramundi Fish Porridge
Prep time
Cook time
Total time
Serves: 1-2
  • ½ cup cooked rice⁣⁣⁣
  • 600ml chicken stock ⁣⁣⁣
  • Water to adjust⁣⁣⁣
  • 1 tbsp minced ginger⁣⁣⁣
  • 3 dried scallops⁣⁣⁣
  • ¼ tsp pepper⁣⁣⁣
  • 100g barramundi fish/belly, slicedMarinate 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⁣⁣⁣
  1. Combine chicken stock, rice, minced ginger and dried scallops in a pot to cook.⁣⁣⁣
  2. Cover pot and allow to simmer on low heat after it has boiled, leaving a gap on the cover.⁣⁣⁣
  3. Stir occasionally to prevent rice from sticking to pot. Adjust with water to cook till desired consistency.⁣⁣⁣
  4. Stir consistently towards the end when reaching desired texture.⁣⁣⁣
  5. Add pepper.
  6. Add fish slices.⁣⁣⁣
  7. When fish is cooked, off flame. Serve porridge w fried fritters and century egg. Garnish with shredded ginger and diced spring onion.⁣⁣⁣
Recipe by Eat What Tonight at