Tuesday, July 31, 2012

Fish Porridge/Congee

1 cod fish fillet - sliced thickly
few slices of ginger - julienned
2 cloves garlic - lightly smashed
1 tbsp preserved radish
1 cup rice grain - washed
5 cups of water or more

Marinade for fish
1 tbsp rice wine
salt and pepper to taste
1 tbsp soy sauce
1 tsp sesame oil

fried shallot
fried shallot oil
  1. Marinate the fish for 30 minutes or more.
  2. Bring a pot of water to boil.  Add rice, ginger, garlic and preserved radish and bring to a boil again.
  3. Continue to simmer under low heat for 45 minutes or more, stirring occasionally to prevent the bottom from getting burnt.  Add more water as necessary.
  4. Add fish slices and turn heat to medium high.
  5. Cook till the fish slices turn opaque or just cooked.
  6. Add salt and pepper to taste.
  7. Add toppings and serve warm.


  1. Hi there,

    Would you mind if I use the photo of mee soto as a teaching aid for this weight management class I am conducting for children?

    I have tried to take photos of mee soto on my own but it turn out horrible. Hope you don't mind.

    1. Hi Anonymous
      Sure, no problem. All the best in your teaching!