Fish Porridge Recipe
 Teochew Hoo Moy - Teochew Style

Ingredients:

Main:
2 cups
1.5 L/ 56 fl oz
455 g/ 1 lb
1/2 tsp

2.5 cm/ 1 inch
1 tbsp
1 tbsp
1/4 tsp
 

Garnish:
60 g/ 2 oz
2 tbsp

2
2 tbsp
2 tbsp
 

rice (rice cooker measuring cup)
water
fillets of pomfret OR ikan kurau OR red snapper
white rice wine
bowl of water
ginger
light soy sauce
cooking oil
pepper
salt to taste

pih hoo (dried sole)
cooking oil
coriander leaves
fresh red chilies
light soy sauce
tung chye (preserved vegetable)
salt and pepper
 

Method:

1. Wash rice and drain.

2. Boil water. When boiling, add rice. This will ensure rice grains to be whole yet soft when cooked. Boil for 1/2 hour.

3. Slice fish fillets thinly and rinse in white rice wine diluted in a bowl of water. This is to eliminate any strong, fishy smell.

4. Pound ginger and mix with light soy sauce, cooking oil, pepper and salt. Marinade fish in the mixture for 1/2 hour.

5. When porridge is ready, stir in fish slices.

6. Prepare garnish as follows and serve each in a little saucer.
   (a) Use scissors & cut pih hoo (dried sole) into 2.5 cm (1 in) cubes. Heat oil & saute until crispy.
   (b) Chop coriander leaves.
   (c) Slice finely fresh red chilies and mix in light soy sauce.
   (d) Scoop tung chye (preserved vegetables) from jar and have salt and pepper shakers at hand.