Rice porridge with fish and dill

Rice porridge with fish and dill

By
From
KOTO
Photographer
Michael Fountoulakis

Chao comes in many forms. It can be flavoured with beef, chicken, duck or even snails in place of the fish. Rice porridge is great comfort food, often enjoyed as a hearty breakfast or late-night supper.

Ingredients

Quantity Ingredient
1 cup long-grain rice
1 litre water, or chicken stock diluted with half water
vegetable oil, for frying
1 teaspoon caster sugar
2 tablespoons fish sauce
1/2 teaspoon freshly ground black pepper
300g blue-eye, skin and bones removed, cut into 2 cm chunks
4 spring onions, sliced
3 tablespoons chopped dill
3 tablespoons chopped coriander leaves
2 tablespoons Fried shallots

Method

  1. Put the rice into a large colander or sieve and rinse under cold running water. Place your hand in the centre of the rice and move it in a circular motion, ensuring that the water runs freely over all of the rice. When the water runs clear, allow the rice to drain.
  2. Bring the water or stock to the boil in a saucepan. In another saucepan, heat a small amount of oil and fry the rice over medium heat, stirring for 2–3 minutes, or until it starts to look transparent. Pour in the boiling water or stock. Stir in the sugar, fish sauce and pepper. Cover, reduce the heat to low and gently simmer for 20–25 minutes, or until the rice is cooked.
  3. Add the fish pieces to the rice porridge and cook for a further 3–4 minutes. Remove from the heat and stir through the spring onions and herbs.
  4. Serve in 6 individual bowls sprinkled with the fried shallots.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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