Vietnamese · Dinner
Fish Rice Porridge
Vietnamese fish rice porridge simmers white fish through jasmine rice grains until they break down into a loose, savoury gruel. Built on light fish stock with ginger, fish sauce and scallion, it finishes with fried shallots, cilantro and black pepper, served hot.
$5
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
390Calories
42.1gProtein
9.8gFat
41.3gCarbs
2.6gSugar
1.9gFiber
1780mgSodium
98mgChol
1.5gSat Fat
890mgPotassium
75mgCalcium
2.4mgIron
2.1mcgVitamin B12
9mgVitamin C
gluten-free
protein-rich
low-calorie
herb-salt
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Rinse the jasmine rice under cold water in a sieve until mostly clear, then drain. Cut the fish fillet into large chunks.
2
Fry
Heat vegetable oil in a small pan over medium heat; fry the shallot for 3-4 minutes, stirring often, until golden and crisp. Drain on paper towel.
3
Simmer
Combine fish stock, rinsed rice and sliced ginger in a pot over medium-high heat; bring to a boil, then reduce to medium-low and simmer uncovered for 25 minutes, stirring occasionally, until rice bursts and porridge thickens.
4
Poach
Stir scallion whites and fish chunks into the porridge; cook over medium-low heat for 4-5 minutes until fish turns opaque and flakes easily.
5
Finish
Season the porridge with fish sauce, salt and black pepper, stirring gently to keep fish in chunks.
6
Plate
Ladle the porridge into a bowl and top with julienned ginger, scallion greens, fried shallot and cilantro, with lime wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 1/2 cup100g jasmine rice
- 4 cups960ml fish stock
- 2 tbsp2 tbsp fish sauce
- 22 in (5cm) piece fresh ginger
- 44 scallions
- 2 tbsp2 tbsp vegetable oil
- 4 tbsp4 tbsp shallot
- 2 tbsp2 tbsp cilantro
- 1/2 tsp1/2 tsp black pepper
- 2 pinch2 pinch salt
- 22 lime wedge
