Fish porridge is a dish that is very familiar to us Vietnamese, so today let’s add 2 simple recipes for cooking fish porridge for babies to enjoy. Let’s join TasteVN into the kitchen to make this porridge right away!
1. Fish porridge for babies with vegetables
Preparation
10 minutes
Cooking
30 minutes
Difficulty
Easy
Ingredients for Fish porridge for babies with vegetables Serves 3
Barramundi fillet 200 gr Rice 50 gr (about 1/4 cup) Chayote 1/2 fruit Carrot 1/2 root Spinach 5 sprigs (about 100gr)
How to choose fresh ingredients
How to choose fresh chayote
- Choose chayote fruits that have fresh stems, shiny skin, and many spines, not wilted, bruised, or with signs of insect bites.
- It is best to choose fruits that are mostly green, still have the fine hair on the outside, and select those with fewer grooves to make cooking easier.
- Do not buy chayote that is mostly yellow; if you press it and feel it is hard, it is mature chayote, which will be tough, fibrous, and bland in taste.
How to choose fresh and delicious carrots
- Fresh carrots will have a deep, bright orange color, with fresh green leaves tightly attached to the root.
- When pressing on the carrot with your hand, you will feel that the root is firm, not soft and mushy.
- When buying, you should choose those that are of moderate size, elongated and tapered towards the tail, with a smooth skin.
- Avoid selecting carrots with wilted or bruised tops, damaged bodies, slimy parts, or dark spots.
How to choose fresh and delicious spinach
- Select vegetables with bright green stems, roots that are red, and not broken or fallen off.
- The leaves should be dark green but not too dark, indicating that the vegetable is still young and contains many nutrients.
- Avoid buying vegetables that are bruised, wilted, yellowing, or rotten, as they will not taste good and will lose their nutrients.
Tools needed
How to prepare Barramundi porridge for baby weaning with vegetables
-
Wash rice and cook porridge
Ginger is peeled, washed, and sliced thinly.
You wash the rice clean and then put it in the pot. Add the sliced ginger, and let it soak for about 10 minutes for the rice to expand.
Next, you put the pot of porridge on the stove and cook it over medium heat. When the porridge boils for 2 minutes, cover the pot and turn off the heat.
Let the porridge rest for about 30 minutes, then continue to turn the heat on to boil the porridge for about 2 minutes before turning off the heat again and letting it rest for another 30 minutes; you repeat this one more time to complete cooking the porridge.
When the porridge is done, you remove the ginger from the porridge.
Tip:
- Soaking the rice will help the porridge expand faster.
- Adding ginger to the porridge will make it more fragrant.
-
Preprocessing and steaming fish
Fillet the barramundi you bought, wash it thoroughly with diluted salt water, and let it drain.
Place a pot on the stove over medium heat, add 1 liter of water and bring it to a boil. When the water is boiling, place the fish into the steamer, set it on the stove, and steam for about 15 minutes until the fish is cooked.
-
Preprocessing vegetables
Peel the carrot, wash it thoroughly, and cut it into thin slices.
Put the chayote in a bowl of water, cut it in half, peel it, and remove all the seeds. Next, wash it with clean water and cut it into thin slices.
For the spinach, cut off the tough stems, remove any damaged leaves, then place it in a bowl and wash it briefly with water.
Next, soak the spinach in clean water with 1/2 tablespoon of salt for 10 minutes, then wash it thoroughly with water 2 – 3 times and let it drain.
Place a pot on the stove over medium heat, add 100ml of water and bring it to a boil. When the water is boiling, add the carrots, chayote, and spinach to the pot and boil for about 5 minutes until the vegetables are cooked, then turn off the heat.
Tip:
- To avoid chayote sap sticking to your hands, you should peel it in water or wear gloves while peeling.
- To ensure that the chayote does not taste bitter when eaten, make sure to remove all the skin from the chayote!
-
Blend the ingredients
Add the boiled vegetable mixture and steamed fish into the grinder, use a hand blender to puree the mixture.
-
Complete the porridge
You reheat the porridge, add the blended vegetable and fish mixture into the porridge, stir gently for another 2 minutes, then turn off the heat.
Tip: Stir well to avoid burning the bottom of the porridge. -
Finished product
The porridge with barramundi, once completed, will have a beautiful, appealing green color.
The porridge is soft and fragrant, just right to eat, while the barramundi meat is sweet and rich in nutrients. This will definitely be a complementary food that babies will love.
2. Barramundi porridge for babies with taro
Preparation
10 minutes
Cooking
30 minutes
Difficulty
Easy
Ingredients for Barramundi porridge for babies with taro Serves 4
Rice 50 gr Barramundi 100 gr (1 piece) Taro 1/2 tuber Spring onion 2 stalks Shallot 2 bulbs Cooking oil 1 tablespoon Seasoning powder 1/2 teaspoon (for children)
How to choose fresh and delicious taro
- You should choose taro roots that are evenly round, with a slightly rough skin that has a little dirt on it. Additionally, the more eyes the taro has, the more flavorful it will be.
- You should select taro roots that feel just right in your hand, not too heavy. If the taro feels heavy, it usually contains a lot of water, making it bland and not tasty.
- Avoid choosing taro roots with overly smooth skins, few eyes, or those that are too large, as they tend to be tasteless and not fragrant.
Tools needed
How to prepare Snakehead fish porridge for babies with taro
-
Prepare the ingredients
Green onions cut off the roots, wash clean, and chop finely. Shallots peeled and sliced thin.
Taro is rinsed directly under running water to remove dirt, then drained. Use a knife to peel the taro and cut it into thin slices for easy eating.
Tips for peeling taro without getting itchy hands
- Method 1: When buying taro, use dry hands to peel the taro and soak it in diluted salt water immediately after peeling to remove the itching substance.
- Method 2: Wear gloves when peeling taro to prevent the itchy substance from sticking to your skin. However, this may be a bit inconvenient for you while peeling.
- Method 3: Additionally, you can briefly boil the taro, then let it cool a bit before peeling to avoid itching.
-
Cooking porridge
You put rice in the pot, wash it clean, and add 500ml of water, place it on the stove, bring the porridge to a boil and reduce the heat to simmer for about 20 minutes.
-
Sautéing taro
Heat a pan over medium heat, add 1 tablespoon of cooking oil, wait for the oil to heat up, then add 1/2 of the sliced shallots and fry until fragrant.
When the shallots are fragrant, add the taro and sauté for about 3 minutes, then add this taro to the simmering porridge pot.
-
Marinating and steaming striped bass
Wash the striped bass with diluted salt water, then marinate with green onions and the remaining shallots.
Put the striped bass in the steamer for about 15 minutes until cooked.
-
Completing the porridge
At this point, the barramundi is cooked; you remove the fish bones and add the fish meat to the pot of porridge, adding 1/2 teaspoon of children’s seasoning to the pot.
Stir well and turn off the heat; you can use an immersion blender to puree the porridge if the baby cannot eat solid food yet.
-
Final product
With just a few simple cooking steps, you can complete the delicious and nutritious barramundi porridge with taro for your baby.
The porridge has an eye-catching light purple color from the taro, and the fish meat is fresh, tender, and sweet, making it very appealing.
How to choose fresh and delicious barramundi
- Fresh barramundi will have sparkling, clear eyes, and you can clearly see the pupil inside. In contrast, if the fish has cloudy, dull eyes, it is no longer fresh and should not be purchased! Because the flesh will not be tasty anymore.
- Additionally, you can check the gills of the fish to assess its freshness. If the fish is fresh, the gills will be a bright red color, whereas a fish that is starting to spoil will have dark red or even brownish-black gills.
- You should not choose to buy fish when you press lightly on the flesh, especially near the belly, as it will feel soft and mushy or will create a dent in the skin and not bounce back.
Delicious baby barramundi porridge is fragrant and hot, which can be used on cold days or to effectively relieve colds! Let’s show off your cooking skills for the whole family to enjoy, TasteVN wishes you success!
