AuthorLe-ThermiqueCategoryMain DishesDifficultyBeginner 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.
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.
- 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
- Add marinated fish and salt to the porridge. Stir to get everything well mixed.
Timer: 2 Minutes / Speed: 1 / Temperature: 120°C
- 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.
Servings 4
- Amount Per Serving
- Calories 337
- % Daily Value *
- Total Fat 16.5g26%
- Saturated Fat 3g15%
- Cholesterol 0mg
- Sodium 649mg28%
- Potassium 146mg5%
- Total Carbohydrate 36g12%
- Dietary Fiber 1.3g6%
- Sugars 0.5g
- Protein 10.7g22%
- Calcium 3%
- Iron 13%
- Vitamin D 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
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.
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.
- 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
- Add marinated fish and salt to the porridge. Stir to get everything well mixed.
Timer: 2 Minutes / Speed: 1 / Temperature: 120°C
- 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.