Catfish porridge – porridge dish is not only warm and delicious but also nutritious and easy to make, making it perfect for those cold rainy days. Today, let’s join TasteVN in the kitchen to learn 3 delicious ways to cook catfish porridge for the family.
1. Catfish porridge with green onion
Preparation
15 minutes
Cooking
30 minutes
Difficulty
Easy
Ingredients for Catfish porridge with green onion For 2 people
Catfish 200 gr Green onions 100 gr Rice 100 gr Common spices a little (salt/sugar/ground pepper)
How to choose fresh green onions
- You should choose green onions with many roots, dark green stems, crisp stalks that break easily, and shiny white tops as these indicate fresh onions.
- Avoid buying green onions that are yellowing, soft and pliable stalks, with dry roots and few remaining, as these are old onions that will not taste good and have fewer nutrients when cooked.
How to Cook Eel Porridge with Green Onion
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Roasting Rice
First, you add 100g of rice to a pan, place the pan on the stove, and roast over medium-low heat. When the rice grains start to turn slightly golden, you add 2 bowls of water to the pot and bring it to a boil over medium heat.
Roasting the rice before cooking the porridge will make your porridge more fragrant, and the rice grains won’t expand too much after cooking.
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Preparing Ingredients
Wash the eel and clean off the slime. Let the eel drain, then cut off the tail; you may not need to gut it to retain the unique fatty and slightly bitter flavor of the eel’s intestines.
Wash the green onions, trim the roots, and cut the green onion tops into pieces about 3 – 4 cm long. Chop the green onion leaves finely and set them aside.
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Cooking the Porridge
When your porridge starts to swell and boil, reduce the heat to low and add the cleaned eel. Then add the green onion tops and season the porridge with a little ground pepper, a pinch of salt, and a bit of monosodium glutamate.
Let the porridge simmer on low heat for about 5 – 7 more minutes until it’s tender and cooked through, then turn off the heat. Taste and adjust the seasoning, then ladle the porridge into bowls, sprinkle with a little ground pepper and green onions on top to finish.
How to make Snakehead Fish Porridge with Amaranth
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Preparing the ingredients
Soak straw mushrooms in diluted salt water for about 5 – 7 minutes. Then use a knife to scrape off the stems of the mushrooms and cut large straw mushrooms in half. Rinse thoroughly with water and drain.
Pick young amaranth leaves and discard the old ones. Rinse the greens with water and drain.
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Preparing the snakehead fish
Cut off the fins, gills, and intestines of the snakehead fish. Rub a little salt on the fish to remove its sliminess and help eliminate the fishy smell. Finally, rinse the fish thoroughly with water and drain.
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Blend amaranth leaves with straw mushrooms and stir-fry with snakehead fish.
Put a pot of water on the stove, when the water boils, add the mushrooms to blanch for 1 minute. Then remove the mushrooms to a plate.
Discard the blanched mushroom water, add fresh water and bring to a boil. Add the snakehead fish to the water and boil for 4 – 5 minutes until the fish is cooked, then turn off the heat. Keep this boiling water to cook the porridge.
Next, blend the straw mushrooms and amaranth leaves in a blender until smooth. Transfer the mushroom and vegetable mixture to a bowl.
Shred the snakehead fish meat and place it on a separate plate. Heat a pan on the stove, add a little oil to the pan. When the oil is hot, add a bit of sliced shallots and sauté until fragrant and golden.
When the shallots are fragrant and golden, add the snakehead fish meat and stir-fry briefly until the meat is firm.
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Cooking porridge
Warm the fish boiling water, when the water is gently boiling, add 3 bowls of plain porridge into the pot and stir well. When the porridge is gently boiling, add the finely chopped vegetables and mushrooms, then simmer on low heat for 3 minutes. Remember to stir regularly while cooking.
After 3 minutes, add the sautéed eel into the pot. Stir well and cook the porridge for about another minute before turning off the heat. That’s it, you have finished cooking the eel porridge with amaranth.
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Final product
Delicious and nutritious eel porridge, this dish is very good for babies over 10 months old. The porridge is delicious, naturally sweet, and the refreshing taste of mushrooms and amaranth stimulates the baby’s appetite. Save this recipe right away!
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3. Eel porridge with straw mushrooms
Preparation
15 minutes
Processing
30 minutes
Difficulty level
Easy
Ingredients for Snakehead Fish Porridge with Straw Mushrooms Serves 3 people
Straw mushrooms 100 gr Small ginger 1 bulb Shallots 15 gr Spring onions 3 stalks Coriander 3 sprigs Rice 100 gr Fish sauce 2 tablespoons Snakehead fish 500 gr Lemon 1 piece Bean sprouts a little Bitter herbs a little
How to choose fresh, delicious straw mushrooms
- Fresh straw mushrooms are those that are still in bud form, round or cylindrical; when lightly squeezed, they should feel slightly firm.
- It’s best to choose mushrooms that are uniform in size for a more visually appealing and tastier dish.
- Straw mushrooms that are black or gray will taste better than the white ones.
- Choose mushrooms that are brightly colored with a distinct mushroom aroma.
- Avoid mushrooms that have a foul smell, are discolored, feel soft and mushy, or are overly large; these mushrooms have been stored for too long and will not taste good.
How to cook Snakehead Fish Porridge with Straw Mushrooms
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Prepare the ingredients
Wash the straw mushrooms you bought, cut off the root ends, then soak them in diluted salt water for about 10 minutes to clean them. After that, rinse the mushrooms with water and let them drain.
Wash the bitter herbs and bean sprouts thoroughly and let them drain.
Trim the roots off the spring onions and coriander, wash them clean, then cut the spring onions into pieces about 2 finger lengths long.
Peel the ginger and shallots. Wash them clean and slice the ginger and shallots into thin slices.
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Prepare the eel
Put the eel in a basin, add 1 tablespoon of salt and the juice of 1 lemon. Use your hands or a sieve to rub the eel to remove the slimy and fishy parts.
Next, rinse the eel once more with water. You can also remove the innards to prevent the porridge from becoming bitter after cooking.
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Sauté the straw mushrooms and cook the porridge
Add the rice to the pot, turn the heat to low and toast the rice until fragrant and slightly golden, then add 2 liters of water to the pot. Cook the porridge over medium heat.
While waiting for the porridge to boil, add a little cooking oil to the pan. When the oil is hot, add the onion and sauté until golden and fragrant, then turn off the heat. Remove the onion onto a plate.
Pour some of the oil from sautéing the onion into a bowl, then add the mushrooms and sauté briefly. Add a teaspoon of seasoning and stir well for about 1 minute, then turn off the heat.
When the porridge starts to boil, skim off the foam from the surface. Next, add the sautéed mushrooms along with a teaspoon of salt and 2 tablespoons of fish sauce. Continue to cook the porridge for about 5 more minutes over medium heat.
After 5 minutes, add the eel to the pot and cook over medium heat for 10 minutes. After 10 minutes, add green onions, fried onions, and a little ground pepper to complete the dish of eel porridge with straw mushrooms.
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Finished product
Add bean sprouts and bitter herbs into a bowl, ladle hot porridge into the bowl, and sprinkle a little ground pepper and finely chopped ginger on top of the porridge. The eel porridge with straw mushrooms is fragrant and sweet. Enjoy a hot spoonful of porridge that is both delicious and very nutritious.
How to choose fresh and delicious mudfish
- Choose healthy fish swimming in the tank, with clear eyes, pink gills, shiny scales, and skin without any unusual colors.
- Additionally, you should choose fish that have their mouths tightly closed; when you press the fish’s body with your hand, it should be elastic and not sink in.
- Do not buy fish that show abnormal signs such as bloating, weak swimming, pale color, and unpleasant odors.
How to clean mudfish to be slimy-free and odorless
- Cleaning mudfish with salt and vinegar: With this method, simply mix vinegar with a little salt and gently rub it over the fish’s body; the fish will be free of slime and the fishy smell will be significantly reduced.
- Cleaning mudfish with hot water: First, boil water at about 70 – 80 degrees Celsius and add a little table salt. Then soak the mudfish in it for about 5 – 7 minutes, when the water cools down, gently rub with your hands. Finally, rinse with clean water.
- Cleaning mudfish with kitchen ash: If you have kitchen ash at home, cleaning the fish is very simple. Just place the mudfish in a basin of ash, then use the ash to wipe along the length of the fish. This method can effectively remove slime and fishy odor.
- Cleaning mudfish with banana leaves: Simply crush a handful of fresh banana leaves and use them to rub against the fish’s body. The sap in the banana leaves can effectively remove slime and fishy smell. After that, just rinse with clean water to prepare delicious dishes.
- Removing fish slime with flour: Use flour on the fish, then wipe off the slime and rinse with water.
How to choose fresh and delicious straw mushrooms
- Delicious straw mushrooms are still in buds, round or cylindrical in shape, and when gently squeezed, they feel a bit firm.
- It is advisable to choose mushrooms that are uniform in size for a more visually appealing and tastier dish.
- Black or gray straw mushrooms will taste better than the white ones.
- Choose mushrooms with bright colors and a distinctive mushroom aroma.
- Do not choose if the mushrooms have a foul smell, dull color, feel soft and mushy when touched, or are overly large, as these mushrooms have been stored for too long and will not be tasty.
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It’s really simple to prepare 3 ways to cook mudfish porridge that is extremely delicious and appealing at home, isn’t it? Let’s get cooking right away, TasteVN wishes you success!
