Add 2 handfuls of ikan bilis and 1 handful of dried shrimp, followed by 300g of fish bones, preferably Garoupa as they make the best tasting fish broths.
Add enough water to fill the pot. Season with 1 tbsp of fish sauce and 3 small rock sugars. Simmer for an hour.
Marinate about 200g of Garoupa fish (chopped into chunks) with 1 tsp Chinese wine, half tsp salt, 1 tsp sesame oil, 2 tsp corn flour and some white pepper. Mix well and set aside.
In a claypot, add the fish stock and heat it up to boiling temperature. Add a handful of julienned ginger and the marinated fish. Let it simmer further until the fish is fully cooked. Then add rice for about 2 persons and stir well.
To finish, add chopped scallion and crispy fried shallots. Drizzle some shallot oil around the porridge also for that extra fragrance. Serve and enjoy.
This is so welcomed on any night, but during our recent cold weather, this is so comforting and so homely delicious you will want to hug yourself after eating this.
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