How to make raw fish fillet porridge

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How to make raw fish fillet porridge

Fish fillet (I used tilapia fillet, Tilapia), rice (preferably Northeast rice), shredded ginger, cooking wine, salt, oil, chopped green onion

How to make raw fish fillet porridge

1. I used to cook porridge poorly, with a watery soup. Later, I learned how to cook porridge that is sticky and glutinous. First, soak the rice for about an hour, drain it, and add a small amount of oil to mix and stir. The most basic ratio of rice to water for white porridge is 1:5; the ratio of smooth and tasty rice to water is 1:10. I used a ratio of 1:10 this time. Put the rice mixed with oil into the pot, slowly pour in boiling water, turn to low heat after boiling, open the lid a little, and simmer for 40-50 minutes.

2. After the porridge is cooked, you can start preparing the fish fillets. Mix the fish fillets (the fish I bought was already filleted, so I just cut it into thin slices) with cooking wine, shredded ginger, salt, and a small amount of oil, and marinate them (you can add some pepper if you like) for 20-30 minutes.

3. After the porridge is cooked, turn on high heat, pour the marinated fish fillets and shredded ginger into the porridge and stir quickly, add some salt, and you can add chicken powder to season if you like. Turn off the heat when the fish fillets change color and are cooked.

4. Pour into a bowl, add chopped green onion and mix to make the delicious and tender raw fish fillet porridge.

Material

100g rice 100g fresh grass carp 3 dried mushrooms 50g celery 1/2 tablespoon (3g) shredded ginger 1 teaspoon (5g) salt 1 teaspoon (5ml) sesame oil

How to make raw fish fillet porridge

1) Soak dried shiitake mushrooms in warm water until soft, then wash and remove the stems and cut into thin strips. Remove the leaves from the celery, wash and chop. Slice the grass carp into thin slices. Peel and wash the ginger, then cut into strips.

2) Wash the rice. Add 1500ml of water to the pot, bring to a boil over high heat, pour in the rice, and simmer for 45 minutes over low heat. Then turn to high heat, add the fish fillets, shredded mushrooms, and shredded ginger, and boil for 4 minutes before turning off the heat.

3) Add chopped celery, salt and sesame oil to season.