Pumpkin Spinach & Salmon Porridge 金瓜菠菜三文鱼粥
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 1-2
  • ½ cup uncooked rice⁣⁣
  • 200ml chicken stock (or vegetable stock if for vegan)⁣⁣
  • 400-500ml water⁣⁣
  • ½ tbsp minced garlic⁣⁣
  • 1 tbsp shallot oil⁣⁣
  • Pinch of pepper⁣⁣
  • 150g salmon cubes, season lightly w salt (omit if for vegan)⁣⁣
  • 3-4 bunches of spinach, cut into sections⁣⁣
  • 2 tbsp sweet corn⁣⁣
  • 80g pumpkin, cut into chunks⁣⁣To serve with (optional) :⁣⁣
  • Shredded ginger/scallions⁣⁣
  • Fried shallots⁣⁣
  • Fried fritters ⁣⁣
  1. Add the rice, pumpkin, water and chicken stock, shallot oil together and cook till rice softened and pumpkin mashed.⁣⁣
  2. Add minced ginger.
  3. Add pepper. Mix well.⁣⁣
  4. Adjust w more water if necessary to cook till desired porridge texture.⁣⁣
  5. Add sweet corn. Taste and adjust w seasoning if desired (I didn't add any though !)⁣⁣
  6. Add spinach.
  7. And lastly, add salmon cubes. Off flame and serve.⁣⁣
  8. Top w shredded ginger, scallions and serve w fried fritters and fried shallots.
Recipe by Eat What Tonight at https://eatwhattonight.com/2019/01/pumpkin-spinach-salmon-porridge/