Fish Paste Porridge 鱼滑粥
Recipe source : Doris Choo
Last weekend, we woke up to a sunny and beautiful Sunday morning. The day before, SK made Yong Tofu and there is some fish paste left-over in the fridge. So I thought of making porridge using the fish paste. The real reason I made porridge again was because I was still thinking and craving for the peanut porridge with century eggs that we had last week. However, there wasn't any peanut or century eggs in my pantry, so we have to settle for whatever we have in hand.
1.5 litres chicken stock
1.5 litres water
200g fish paste
2 tsp preserved tung choy
2 tsp salt, or to taste
dash of pepper
2 tbsp shallot oil or ginger oil
1 stalk spring onion, chopped
2 pieces yau char kwai ( optional )
1. Wash rice. Fill with just enough water to cover the rice grains. Freeze in the refrigerator overnight.
2. Place the frozen rice grains, chicken stock and water into a pot.
3. Boil until the rice grains are broken.
4. Use a wet spoon to scoop the fish paste one spoonful at a time and add into the boiling porridge.
5. Add in preserved tung choy, salt and the shallot oil or ginger oil.
6. Switch off flame.
7. Serve with chopped spring onion as garnishing.
8. It is great to have yau char kwai dipped into this porridge.