Yields4 ServingsPrep Time1 hrCook Time27 minsTotal Time1 hr 27 mins
INGREDIENTS :
(A) For Rice
160grice
1200mlwater
15gginger, peeled and slightly
(B) Marinade Fish
225gfresh white fish (sea bass, grouper, cod)
½tbspsoy sauce
¼tspground pepper
½tspsesame oil
(C) Sauce
Salt to taste
½tbspfish sauce (optional)
(D) Garnish
2green onions, finely sliced
30gginger, finely julienned
A few sprigs of cilantro
Fried shallots
Yew char koay (Chinese crullers)
Sesame oil
Soy sauce
Ground pepper
PREPARATIONS :
1
For the Rice
- Rinse the rice with water twice.
- Soak the rice in water for 30 Minutes. Remove excess water. It helps to soften the rice.
2
For The Fish
- Rinse and pat dry fish with paper towels.
- Using a very sharp knife, thinly slice fish at an angle.
- Combine fish, soy sauce, pepper, and sesame oil in a bowl. Mix well and allow it to marinade for 30 Minutes
- Set asides.
COOKING METHODS :
3
- Add smashed ginger, rice , water into mixing jar. Use simmering basket to cover the lid and prevent splatter.
Timer: 25 Minutes / Speed: 1 / Temperature: 120°C
4
- Add marinated fish and salt to the porridge. Stir to get everything well mixed.
Timer: 2 Minutes / Speed: 1 / Temperature: 120°C
5
- Stir in fish sauce, if using.
- Serve in individual bowls topped with green onions, ginger, cilantro, fried shallots, and yew char koay.
- Drizzle with a few drops of sesame oil and soy sauce.
- Add a little more pepper if desired.
Nutrition Facts
4 servings
Serving size
Amount per serving
Calories337
% Daily Value *
Total Fat16.5g22%
Saturated Fat 3g15%
Cholesterol0mg
Sodium649mg29%
Total Carbohydrate36g14%
Dietary Fiber 1.3g5%
Total Sugars 0.5g
Protein10.7g
Calcium 3mg1%
Iron 13mg73%
Potassium 146mg4%
Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
INGREDIENTS :
(A) For Rice
160grice
1200mlwater
15gginger, peeled and slightly
(B) Marinade Fish
225gfresh white fish (sea bass, grouper, cod)
½tbspsoy sauce
¼tspground pepper
½tspsesame oil
(C) Sauce
Salt to taste
½tbspfish sauce (optional)
(D) Garnish
2green onions, finely sliced
30gginger, finely julienned
A few sprigs of cilantro
Fried shallots
Yew char koay (Chinese crullers)
Sesame oil
Soy sauce
Ground pepper
Directions
PREPARATIONS :
1
For the Rice
- Rinse the rice with water twice.
- Soak the rice in water for 30 Minutes. Remove excess water. It helps to soften the rice.
2
For The Fish
- Rinse and pat dry fish with paper towels.
- Using a very sharp knife, thinly slice fish at an angle.
- Combine fish, soy sauce, pepper, and sesame oil in a bowl. Mix well and allow it to marinade for 30 Minutes
- Set asides.
COOKING METHODS :
3
- Add smashed ginger, rice , water into mixing jar. Use simmering basket to cover the lid and prevent splatter.
Timer: 25 Minutes / Speed: 1 / Temperature: 120°C
4
- Add marinated fish and salt to the porridge. Stir to get everything well mixed.
Timer: 2 Minutes / Speed: 1 / Temperature: 120°C
5
- Stir in fish sauce, if using.
- Serve in individual bowls topped with green onions, ginger, cilantro, fried shallots, and yew char koay.
- Drizzle with a few drops of sesame oil and soy sauce.
- Add a little more pepper if desired.
AuthorLe-ThermiqueCategoryMain DishesDifficultyBeginner