How to Cook Delicious and Nutritious Fish Porridge, Very Good for Health

How to Prepare Catfish Porridge

• 1

  Prepare the Catfish

  To clean the catfish, when you buy it, wash it thoroughly, gut it and remove all the innards. Rinse several times with water to clean the blood inside.

  After cleaning, cut off the head and fillet the fish, cutting the fish into bite-sized pieces about the length of a finger.

  To remove the slime and eliminate the fishy smell, bring a pot of water to a boil over high heat, then blanch the fish head for about 2 minutes, and remove it to drain.

  Effective Methods to Clean Catfish and Remove Fishy Smell

  • Using salt and vinegar: With this method, simply mix vinegar with a little salt and gently rub it on the fish, the fish will be clean and the fishy smell will be significantly reduced.
  • Using rice water: Soak the catfish in a basin of rice water, then gently squeeze to clean the fish of impurities, and rinse with clean water.

  See details: Effective methods to clean fish and remove fishy smell

  

  
• 2

  Prepare Other Ingredients

  Wash the ginger, cut it in half and crush it. Separate the green onion into the white part and the green part, chop the green part finely, peel and crush one red onion, then chop it finely.

  Remove the root of the leafy mustard greens, wash them clean and chop them finely.

  Wash the turmeric, pound it finely, then mix it with 1 tablespoon of clean water, strain through a sieve to get the turmeric juice.

  

  
• 3

  Cooking the broth

  You place a pot on the stove, turn on medium heat, add 1.5 liters of water to the pot and bring it to a boil, then add ginger, shallots, the green onion tops, fish heads, and fish bones into the pot.

  When the water boils again, reduce the heat and simmer for about 30 minutes, then strain through a sieve to obtain the broth.

  

  
• 4

  Stir-frying the fish

  Heat a pan on the stove over medium heat, add 1 tablespoon of cooking oil, and wait for the oil to heat up before adding minced shallots to fry until fragrant.

  When the shallots are fragrant, add the fish meat and stir-fry for about 5 minutes until the fish is firm, seasoning with 1 tablespoon of fish sauce, 1/2 teaspoon of seasoning powder, and 1/2 teaspoon of pepper.

  

  
• 5

  Cooking porridge

  You place a pot on the stove, turn the heat to medium, add 1 liter of water to the pot and bring it to a boil, then add 100g of regular rice, 50g of sticky rice, add broth, and adjust the heat to low to cook for about 20 – 25 minutes until the rice expands.

  Once the rice grains have expanded, add the sautéed fish meat to cook together.

  Season with an additional 2 teaspoons of seasoning powder, 1/2 tablespoon of fish sauce, 1 tablespoon of fresh turmeric juice, wait for it to boil again and taste to adjust the seasoning to your preference.

  Add a little pepper, bok choy, green onions, and turn off the heat.

  Tip:

  • Depending on whether you prefer thin or thick porridge, you can adjust the amount of water accordingly.
  • Turmeric not only helps eliminate fishy odors but also gives the porridge a more appealing color.
  • If you do not like turmeric, you can omit it from the porridge as well.

  

  
• 6

  Final product

  The fish porridge after completion has an attractive, enticing color.

  The porridge is soft and smooth, the fish meat is fragrant and sweet, stimulating the taste buds, promising to be a dish that your family will love for its deliciousness and nutritional value!