Fish Porridge Hot

It's time to put back in a little more nutrition, which was lost in the last 4 days.  I've had a terrible time doing my supermarket run today but thankfully, managed to score some kuning fish and nice watercress.

I'm not sure why watercress do not fare well In Singapore but they seem to wilt and rot in very short time so I find I usually have to finish them within the day or so after purchase.

Anyway, I love kuning fish.  My mother used to steam them for me or make fish porridge out of them and I adore the sweet, mild taste of these tiny little fishies.  In fact, I much preferred it to the pomfrets and mackerals she used to cook for me.  Luckily for me, they are plentiful and really cheap.  I bought a packet of 11 little fishies for just S$2.07 today!

I picked 7 and stored 4 in the freezer for a day when I feel like eating some steamed fish.  After poaching them gently and picking the tender flesh out, I had about a cup and half of yummy fish for my porridge.

I also had some leftover chye sim which I knew had to be used up today or it's binning for them come tomorrow.

Fish Porridge for Sickies
1 cup of kuning flesh (save the poaching liquid)
2 cups of chye sim, torn into small bite size pieces
1 cup of watercress, torn into small bite-size pieces
2 cloves of garlic, sliced
1/3 onion, chopped
1-inch piece of ginger, julienned
1 1/2 cup short-grain rice like calrose, rinsed
Water
Non-MSG chicken stock granules
White pepper
Oil

1. Heat your claypot and add your oil.  Once the oil is hot, add the onion and garlic and saute till fragrant and onion is transparent.


2. Add the poaching liquid from your fish, add the ginger and bring to the boil.


3. Add your rice and stir and bring to the boil.


4. Lower the heat and cook till rice is plump.  I like my porridge a little sticky so I cook it for a longer time. Keep adding water according to how you like your porridge but remember to ensure that it comes to a boil or simmer after each  addition.


5. Add the vegetable and bring to the boil.


6. Add the fish and stir to combine. 


7.  Season with the chicken stock granules and pepper to taste.


It's a really simple porridge but it's perfect for the days when you feel icky.