When mentioning barramundi, people will immediately think of a delicious barramundi hot pot full of greens. But today, let’s set aside the hot pot. Let’s try thinking about barramundi porridge, which is just as tasty. TasteVN will introduce you to 3 ways to cook aromatic barramundi porridge that is easy to make at home without any fishy smell. Let’s get cooking!
1. Barramundi Porridge with Dill
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Preparation
20 minutes
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Cooking
40 minutes
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Difficulty
Easy
Ingredients for Barramundi Porridge with Dill Serves 3
Rice 40 gr Barramundi 1 slice (50gr) Ginger 1 piece (sliced) Dill 50 gr (chopped) Shallots 3 bulbs (chopped) Cooking oil 4 tablespoons Common spices a little (Pepper/ salt/ MSG)
What is Dill?
- Dill is considered a type of herb originating from countries in the Asian and Mediterranean regions. This plant is an herbaceous plant, 40 – 60 cm high, with a hollow stem, smooth on the outside with grooves running along the stem. The leaves are arranged alternately, soft and thin, without petioles, and the tips are reduced like needles.
- Dill leaves have a sweet taste and a distinctive light pungent aroma, making them a herbal seasoning for many seafood dishes.
- Dill can easily be found in traditional markets or grocery stores and supermarkets.
Utensils
How to make Fish Porridge with Dill
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Roast and cook the porridge
Rinse the rice thoroughly and let it drain.
Place a pan on the stove, add 2 tablespoons of cooking oil. Wait for the oil to heat up, then add 1 portion of finely chopped shallots and sauté until fragrant. After that, add the rice to roast with 1 teaspoon of salt until the rice in the pan turns slightly yellow and fragrant, then turn off the heat.
Transfer the roasted rice to the rice cooker, pour in 400ml of water, press the “Cook” button, and cook until the rice is soft and expanded for about 25 minutes.
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Preparation and steaming of cobia
The cobia is bought, cleaned with water, and drained. Next, season the fish with 1/2 teaspoon of pepper, 1/2 teaspoon of monosodium glutamate, and 1/2 teaspoon of salt.
Then, place the fish in a steamer, add a few slices of ginger on top of the cobia, and steam for about 20 minutes until the fish is tender. After that, remove it and let it cool.
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Stir-frying the cobia
After steaming, use chopsticks to separate the bones and skin, keeping only the fish meat. Then, break the fish meat into bite-sized pieces.
Place a pan on the stove, add 2 tablespoons of cooking oil. Wait for the oil to heat up, then add the remaining shallots to sauté until fragrant. After that, add the fish and stir-fry for 3 to 5 minutes, then turn off the heat.
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Completion
When the porridge in the rice cooker is soft and thick, add the barramundi and cook together for another 3 – 5 minutes. Next, adjust the seasoning to taste, then serve the porridge in a bowl and garnish with finely chopped dill to complete.
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Final Product
Barramundi porridge with dill has a distinctive aroma of dill. The barramundi flesh is both tender and chewy, giving a sweet and rich flavor to the porridge that is very delicious. If you want it to be even more flavorful, you can make an extra bowl of chili fish sauce, which can be added to the porridge or used as a dip for the fish!
2. Barramundi Porridge with Seaweed
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Preparation
10 minutes
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Cooking
45 minutes
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Difficulty
Easy
Ingredients for Sea Bass Porridge with Seaweed For 1 bowl (you can increase the ingredients for more servings)
Sea bass 25 gr (1/2 slice) Plain rice 40 gr Seaweed 20 gr (dried) Shallots 1 bulb Cooking oil 4 teaspoons Common seasoning a little (Pepper/ salt/ seasoning powder)
How to choose seaweed for porridge
- You should choose dried seaweed in strands to use for soup instead of the crushed seaweed for eating rice or sushi rolls.
- You can buy at TasteVN supermarket or refer and find online at bachhoaxanh.com to purchase dried seaweed!
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Tools needed:
Rice cooker, pan, bowl, steamer, fork,…
How to prepare Sea Bass Porridge with Seaweed
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Prepare the ingredients
Wash the fish with water and let it drain.
Soak the seaweed in water for about 5 minutes until it softens. Then, use a knife to chop it into small pieces.
Peel the shallots, chop them finely, and mince them.
Rinse the rice thoroughly.
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Cook the porridge
Add the rice to the rice cooker with 400ml of water and turn on the cooking button until the porridge is soft.
Heat a pan on the stove, add 3 teaspoons of cooking oil. Wait for the oil to heat up, then add the remaining minced shallots and sauté until fragrant. Next, add the seaweed and stir-fry briefly to reduce the fishy smell.
Then, pour the porridge into the pan, season with 1/3 teaspoon of salt and 1/3 teaspoon of seasoning powder, and continue to cook for about 5 minutes until the seaweed is cooked.
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Steam and mash the fish
Marinate the fish with 1 part minced shallots, 1/4 teaspoon pepper, 1 teaspoon cooking oil, then mix well for the fish to absorb the seasoning.
Then, steam the fish for 20 minutes. After steaming, use a fork to mash it finely.
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Completion
Scoop the porridge into a bowl, add the fish to the porridge and it can be served immediately.
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Final product
Mullet porridge with seaweed has a sweet and subtle flavor from the combination of seaweed and mullet. The fish meat is both tender and chewy with a light sweetness without being dry. Cooking this porridge ensures that the child will love it and finish it in no time.
3. Fish porridge with water spinach
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Preparation
10 minutes
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Cooking
40 minutes
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Difficulty
Easy
Ingredients for Fish porridge with water spinach Serves 2 people
Fish 100 gr Water spinach 100 gr Cooked rice 1 bowl Shallot 1 bulb Ginger 1 piece Oil 1 teaspoon (suitable for children) Seasoning powder 1/2 teaspoon (suitable for children) Salt a little
How to choose fresh and clean water spinach
- Choose water spinach that is bright green, with intact leaves, not bruised.
- Preferably select bundles with leaves still tightly attached to the stems, as this typically indicates freshness, high nutrient content, and longer shelf life.
- Avoid bundles with wilted, yellowing, bruised leaves or those that are twisted due to pests.
Tools needed
Steamer pot, pot, bowl, induction stove, spoon,…
How to prepare Bop fish porridge with amaranth
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Prepare the ingredients
After buying the bop fish, slice it thinly about 1/2 – 1 finger length, then use a little salt to rub it for about 5 minutes, then rinse with clean water and let it drain.
Pick the young amaranth leaves, wash them clean, let them drain, and then chop them into about 1/2 finger length.
Peel the ginger, wash it clean, and then slice it. Peel the shallots and chop them finely.
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Steam the bop fish
Put the bop fish in a steamer, add the sliced ginger on top of the fish and steam for about 20 minutes until the fish is soft. Then, remove it and let it cool.
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Remove the fish bones
After steaming and cooling the bop fish, use chopsticks to separate the bones and skin, only taking the fish meat. Then, use a fork to break the fish meat into bite-sized pieces.
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Stir-fried water spinach
Place a pot on the stove, add 1 tablespoon of cooking oil. Wait for the oil to heat up, then add the shallots and sauté until fragrant. After that, add the water spinach and stir-fry for 3 – 5 minutes.
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Cook porridge with water spinach and barramundi
Next, add 200ml of water to the pot with water spinach, add 1 bowl of rice, wait for it to boil, then add the barramundi to cook together for another 3 – 5 minutes.
Then, add 1/2 teaspoon of children’s seasoning, adjust the taste as needed, and serve the porridge in a bowl to finish.
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Final product
The fish porridge with water spinach when completed has a very eye-catching green color, the porridge is deliciously sweet, not fishy, and very nutritious.
The fish meat is firm, without bones, so you can confidently let your baby eat it. The porridge will taste better when served warm, and your kids will surely love this dish!
How to choose fresh, delicious grouper
For whole fish:
- Choose grouper that are still fresh, swim actively, have clear eyes with visible pupils inside, and when you press lightly, the flesh should be firm and elastic.
- Fresh fish will feel firm when you gently press the anus, will not break apart, and there should be no intestinal fluid coming out; you can also feel the sliminess when holding the fish.
- Avoid purchasing fish that has mushy flesh, cloudy white eyes, has a fishy smell, or has a slight ammonia-like odor.
For pre-cut fish (sliced):
- The flesh should still be fresh, the skin tightly adheres to the flesh, and the scales still have a silver sheen. Choose pieces of fish that are light pink in color, with no signs of sliminess or an unusual fishy smell.
- The flesh should feel firm and elastic to the touch, not soft and mushy.
- It is best to buy from reputable stores, supermarkets, or large markets to ensure that you get freshly cut and still fresh fish.
How to cook porridge quickly with a rice cooker without overflowing
- Put rice in the pot with warm water; add more or less water depending on whether you like your porridge thick or thin.
- Add cooking oil to the rice so that when it boils, it will reduce the chances of porridge overflowing from the pot.
- Cook the porridge on the “Cook” setting for 20 minutes and then switch to the “Warm” setting for 30 minutes.
See more:
Above are 3 ways to cook grouper porridge that are delicious, non-fishy, and easy to make at home. Try changing the taste with this grouper porridge dish. Wish you success with the recipe shared by TasteVN!
