Preparation
30 minutes
Cooking
30 minutes
Difficulty
Easy
Bringing both delicious flavor and rich nutrition, grouper porridge helps your family change their taste on cold days, suitable for both adults and children. Let’s go to the kitchen to make this delicious porridge right away!
Ingredients for Grouper Porridge For 4 people
Red grouper 1 fish (or black grouper) Rice 100 gr Straw mushrooms 100 gr Bitter vegetables 200 gr Garlic 1 bulb Red onion 2 bulbs Cooking oil 6 tablespoons Salt a little Seasoning powder a little Fish sauce 1 tablespoon
How to choose fresh ingredients
How to choose fresh grouper
- The freshest grouper is still alive, you should choose those that swim strongly, have clear eyes, pink gills, shiny scales, and black grouper (spotted grouper) has gray skin with black spots on top, while red grouper is bright red.
- Additionally, if you notice any unusual signs such as swelling, weak swimming, or pale color, it is advisable not to purchase.
How to choose fresh straw mushrooms
- Choose straw mushrooms that are round and still in bud form; avoid those that have bloomed wide.
- Black straw mushrooms are always tastier than white ones.
- The best fresh mushrooms are those just harvested; you should buy them from reputable stores specializing in clean agricultural products.
- If buying pre-packaged ones in supermarkets, pay attention to the expiration date!
How to Make Grouper Porridge
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Prepare the grouper
To eliminate the fishy smell from the grouper, scrape off the scales, cut off the gills, remove the intestines and blood vessels, then soak the fish in diluted salt water mixed with a little vinegar for 10 minutes.
After that, rinse the fish thoroughly 2 – 3 more times with clean water and let it drain.
How to clean grouper without fishy smell
To clean the grouper, you can follow these steps:
- Step 1: Scrape off the fish scales and remove all the internal organs. Then wash the fish with clean water and let it drain.
- Step 2: Soak the fish in warm water mixed with salt and crushed ginger for 5 – 7 minutes. Then rinse again under clean running water.
Additionally, you can soak the fish in warm diluted salt water mixed with alcohol or vinegar.
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Prepare the other ingredients
Chop the shallots and garlic finely. Trim the roots of the green onions, wash them thoroughly, and cut them into small pieces about the size of a finger.
To remove dirt from the straw mushrooms, soak them in diluted salt water for 15 minutes, then squeeze them dry and rinse with clean water an additional 2 – 3 times.
Add 1 tablespoon of cooking oil to the pan, when the oil is hot, add the green onions, shallots, and garlic to sauté until fragrant. When the garlic turns golden, add the straw mushrooms and stir-fry for about 3 minutes with 1 teaspoon of seasoning.
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Lightly Fry the Grouper
You add 5 tablespoons of oil to the pan, when the oil is hot, add the fish and fry over medium heat for 7 minutes to make the fish meat firm. To prevent the fish from sticking to the pan, during frying, add a little vinegar or wine to fry along with it.
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Cook the Porridge
You wash the rice thoroughly and then add the rice to a pot with 2 liters of water and bring to a boil. To prevent the porridge from sticking to the bottom of the pot, remember to stir the porridge evenly from the bottom up regularly.
When the porridge is cooked, add the sautéed straw mushrooms, stir well, then season with 2 tablespoons of seasoning powder, 1/2 tablespoon of salt, and 1 tablespoon of fish sauce. You can adjust the seasoning to your family’s taste and then add the fish to cook together for another 2 minutes.
To make the porridge delicious, don’t forget to skim the foam off the surface of the porridge.
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The Finished Product
The grouper porridge is fragrant, soft, with chewy, delicious fish, and sweet straw mushrooms, served with bitter vegetables for a refreshing taste along with a bowl of chili fish sauce is truly delightful!
Tips for successful cooking
- To make the porridge softer and tastier, you should spend about 1 – 2 hours soaking the rice before cooking. Before soaking the rice, you need to rinse it clean to remove dirt and impurities stuck to the rice.
- In addition to soaking the rice, you can rinse the rice and let it dry, then put it in a pan and toast it evenly over low heat until the rice grains turn golden before starting to cook. Toasted rice grains will help the porridge cook evenly, look beautiful, and taste better.
- To ensure the finished porridge has perfect softness and is not too thick or too watery, you can maintain a water ratio of 1:4 or adjust according to your family’s preference and taste.
- Throughout the cooking process, you should stir the porridge at least every 10 minutes and cook over medium heat; otherwise, the rice will settle at the bottom of the pot and cause the porridge to burn.
- You can mix sticky rice with regular rice so that the porridge will be soft, delicious, and not boring to eat when finished.
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Grouper is nutritious, cooked to blend with fragrant porridge, and eaten with bitter vegetables is truly unbeatable. Wishing you success with the grouper porridge!
*Image and recipe reference from the YouTube channel 1NationUnderFoods 1NUF
