Ingredients: Rice Porridge: 1/2 cup (3 1/2 oz/105 g) long-grain white rice (or equal amounts of long-grain and glutinous rice) 1/2 teaspoon salt 1 tablespoon peanut oil 4 cups (32 fl oz/1 l) water 4 cups (32 fl oz/1 l) chicken stock Fish Topping: 1/4 lb (125 g) good-quality tuna, striped bass or sea bass 1 1/2 teaspoons peeled and finely slivered fresh ginger 2 teaspoons light soy sauce Big pinch of ground white Pepper 1 teaspoon Asian sesame oil 1 tablespoon chopped green (spring) onion 2 tablespoons coarsely chopped fresh cilantro (fresh coriander)
Directions:1. To make the porridge, rinse the rice with cold water until the rinse water runs clear. Drain. Put the rice in a large saucepan and stir in the salt and oil. Add the water and chicken stock. Bring to a boil over high heat and stir the rice to loosen the grains from the bottom of the pan. Set the cover ajar and boil gently for 5 minutes. Cover, reduce the heat to low and simmer, stirring occasionally, until the rice is soft and is the consistency of porridge, about 1 1/2 hours. Keep warm. 2. To prepare the fish topping, wrap the fish in plastic wrap and place in the freezer to freeze partially, about 1 hour. Cut the fish into thin slivers and arrange on a serving plate. In a bowl, mix together the ginger, soy sauce, pepper and sesame oil; pour over the fish. Sprinkle the green onion and cilantro over the top. 3. To serve, ladle the hot porridge into warmed soup bowls. To eat, pick up a few slices of fish, onions and cilantro and set them on top of each serving of porridge. Serve hot. |