Fish porridge

    This is a porridge we often eat at home for lunch. It is easy to cook, nutritious and very tasty if the fish used is fresh.


    North Region, Singapore
    1 person made this


    • 1 cup rice
    • 1.5 kg water
    • 5 slices ginger
    • 350g fish, bone-in, sliced
    • Light soy sauce to taste
    • 1 stalk spring onion, chopped
    • Fried shallots for garnish
    • Cilantro for garnish


    1. In a large pot, boil the rice in water under medium heat until the rice grains enlarge and open up. Stir to prevent the rice grains from sticking to the bottom of the pot.
    2. Once the rice grains have opened up, add the ginger and fish and allow it to boil for 5 minutes.
    3. Add light soy sauce to taste and then spring onions. Stir to mix well.
    4. Turn off heat. Add fried shallots and cilantro to garnish. Serve.

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