Rice porridge with fish

Rice porridge with fish

By
From
At Home with Ben
Serves
4
Photographer
Mark Roper

I love this porridge for breakfast. It takes my mind straight to Thailand, and the buffet breakfasts they serve at beach resort hotels in Phuket. For most Westerners, the idea of porridge with fish would be most surreal. I think it’s so nourishing and flavoursome, I would bypass the bacon and eggs any day for this breakfast.

It’s not so hard to make this at home, especially if you’re used to making up chicken stock with leftover bones. You can buy the crispy fried onions and garlic from Asian food stores.

Ingredients

Quantity Ingredient
1 litre Basic chicken stock
175g rice polenta
400g white fish fillets
8 scallops, (optional)
2 spring onions, finely sliced
1 cup crispy fried onions
1 tablespoon crispy fried garlic
2 tablespoons chopped chives, to garnish
4 small green chillies, finely chopped, to serve
1/3 cup fish sauce, to serve

Method

  1. Pour the chicken stock into a saucepan and bring to the boil. Whisk in the polenta, and keep whisking until the mixture is thick like porridge. Leave to simmer for 5 minutes.
  2. Turn the heat down to a gentle simmer, add the fish fillets and gently poach. When just done, add the scallops (if using). Mix the porridge to break up the fish evenly.
  3. Just before serving, add the spring onions. Divide the porridge between four bowls, top with the fried onions and garlic, and garnish with a sprinkling of chives.
  4. Combine the chilli and fish sauce, and serve with the porridge as a seasoning.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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