Salmon Fish Porridge
Ingredients:
3/4 cup jasmine long grain rice
6 cups water
1 ½ lbs salmon (can use snapper, cod, or striped bass)
1-2 slices peeled ginger and some thinly julienne
1 ½ salt
3 cloves minced garlic
3 shallots (sliced into thin and a small pieces)
2 tbsp olive oil
Some fish sauce (optional)
1 medium onion peeled and cut into a small pieces
½ cup chopped green onion
⅓ cup cilantro
2 tbsp black pepper
Bean sprouts (optional)
Salmon
Directions:
Season the fish with a few dashes of fish sauce or salt and pepper
Wash rice, drain in a strainer, then set it aside.
In a nonstick pot, add in olive oil, shallots, garlic, onions, ginger
and stir it until its color is slightly browned.
Add in rice and continue to stir for a minute, then add in the fish
chunks and stir fry for a few minutes
Add in water and continue to cook with medium heat,
stir occasionally.
When the rice looks like porridge, you can add more water to thin
it out if it is too thick.
Season with black pepper and salt as you like
Cooked Salmon Porridge
Serve in a soup bowls and garnish with green onions,
Cilantro, pepper and julienne ginger (optional)
Enjoy!
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