Here's an easy one I popped onto the stove after coming back from what is probably one of the most gruelling business trips I've taken. It's a comfort food - and what's even more comforting is how fuss free and fast it is to make, without needing any special ingredients available only from a Chinese supermarket.
Fish Porridge
Ingredients: serves 2
2 blocks Coley fish portions, usually frozen but defrost before use
1/2 cup long grain or Jasmine rice
500ml water
1 tsp chopped ginger
pinch of salt
pepper to taste
(optional) 1 tbsp dried scallops
Method:
Set water to boil with a pinch of salt for taste and to increase the boiling point.
(Shortcut) Pop the rice to a cooker to cook in the meantime while the water boils - boiling cooked rice into porridge saves you half the time it takes from boiling porridge from scratch
At this point, if you have the dried scallops (although I know this is a bonus since it can be only easily obtained from a Chinese supermarket), add them into the water to boil as stock.
Once the rice is cooked, stir the rice into the water and keep boiling. In 10 minutes, you're going to get porridge.
Slice the coley portion block in the meantime. When rice comes to a boil, stir in coley portion and cook well.
5-10 minutes before serving, stir in the teaspoon full of chopped ginger to combat any overwhelming aroma of fish.
Pepper to taste and serve.
Tip: if you've got light soy sauce, stirring in about a teaspoon in the porridge before serving enhances the flavour.
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