MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Teochew Fish Porridge
Categories: Chinese, Soup
     Yield: 2 Servings

    20 g  Dried prawns
    10 g  Dried squid body
   200 g  White fish fillet
   120 g  Long-grain jasmine rice
   800 ml Water; boiling, up to 900 ml
     1 ts Light soya sauce
     1 ts Tianjin/Tientsin pickled
          -cabbage
     1 tb Spring onions; cut 3-4 mm
          -thick
     1 tb Fried garlic or shallots
          Ground white pepper; to
          -taste

 Rinse dried prawns. soak 10 minutes or longer in just enough water to
 cover 20 g dried prawns.

 Discard quill from dried squid. Cut crosswise about 3 cm long with
 scissors. Cut lengthwise into thin strips about 1 mm thick. Rinse.
 Soak in just enough water to cover until soft, about 20 minutes

 Rinse fish fillet. Slice bite-size 3-4 mm thick. Mix evenly with 1 ts
 light soya sauce. Sprinkle with 1/2 ts corn flour or tapioca starch.
 Mix thoroughly.

 Put kettle on. Wash rice until water runs clear. Add dried prawns,
 along with soaking liquid, and 750 ml boiling water. Bring to a boil.
 Stir thoroughly to prevent rice from sticking. Keep rice boiling
 rapidly for 10 minutes, checking and stirring from time to time to
 make sure rice doesn't boil over.

 Top up with boiling water if necessary, depending on how thin you
 like your porridge. Continue boiling rapidly until rice is just soft
 but surface is still smooth without any sign of turning mushy,
 another 5 minutes or so.

 Season porridge with 1 ts light soya sauce and pickled cabbage. Add
 fish and stir through gently, over high heat. Turn off heat once
 porridge returns to a gentle simmer. Add dried squid, along with
 soaking liquid, and stir through. Remove pot from stove.

 Quickly taste and adjust seasoning if necessary. Immediately transfer
 porridge to serving bowls to prevent fish from overcooking. Sprinkle
 with spring onions, fried garlic and ground white pepper. Serve
 immediately.

 Notes:

 Fish porridge is best eaten with a light soya sauce dip, with lime
 juice and thinly sliced bird's eye chillies added. The savoury, tangy
 dip brings out the sweetness of the fish.

 Recipe by Kitchen Tigress

 Recipe FROM: <https://kitchentigress.com/teochew-fish-porridge-video/>

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