How to make salmon and mung bean porridge to boost the health of the whole family

How to make Salmon and Mung Bean Porridge

• 1

  Soak and cook rice, glutinous rice, mung beans

  Soak the mung beans in warm water for about 2 – 3 hours; this will help them soften more quickly when cooked. Once the beans are soft, rinse them with water and drain in a colander to remove excess water. Do the same for the glutinous rice.

  After the glutinous rice and mung beans have swollen and softened, place a pot on the stove and pour in 1 liter of water.

  Then, add 100g of sticky rice along with 20g of glutinous rice and 70g of soaked mung beans, turn on the heat, and cook with 1/2 teaspoon of salt over medium heat.

  While cooking, stir frequently to make the glutinous rice and mung beans stickier. After about 15 – 20 minutes, when you see the glutinous rice and mung beans are cooked, turn off the heat.

  

  

  
• 2

  Preprocessing and marinating salmon

  After buying salmon, wash the fish with diluted saltwater and then rinse with clean water and let it drain.

  How to clean salmon meat, without a fishy smell

  • To eliminate the fishy smell of the salmon, wash the fish with a mixture of diluted salt and lemon or soak the fish in milk for about 10 minutes and then rinse with water.
  • Additionally, you can also remove the fishy smell from salmon using alcohol and ginger by mixing alcohol with a little minced ginger, soaking for 10 minutes, and then rinsing with cold water.

  See details: How to clean salmon meat, without a fishy smell

  After cleaning the fish, dice the salmon and then marinate it with 1 teaspoon of sugar, 1 teaspoon of seasoning, 1 teaspoon of monosodium glutamate, and 1/2 teaspoon of pepper for 15 minutes.

  

  

  

  
• 3

  Prepare other ingredients

  Green onions, cilantro, wash thoroughly and chop finely.

  Ginger, red onion, peel, wash and chop finely.

  

  
• 4

  Stir-fry salmon

  Place a pan on the stove, add 1/2 tablespoon of cooking oil into the pan. When the oil is hot, add a little ginger and red onion, stir well and sauté until fragrant.

  Then, add the salmon to stir-fry, stirring continuously over high heat. When the fish meat firms up, changing from orange to light gray, it is done.

  

  

  

  
• 5

  Cooking Salmon Porridge

  Place a pot on the stove and add 1 tablespoon of hot oil. Wait until the oil is hot, then add the remaining ginger and shallots to fry until fragrant. When the ginger and shallots are golden and aromatic, add 1 liter of water to the pot.

  Next, season with 1 teaspoon of sugar, 1.5 teaspoons of seasoning powder, 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of ground pepper, and 1 teaspoon of fish sauce, then cook until the water boils.

  When the water is boiling, add the cooked sticky rice and mung beans, then stir in the sautéed salmon. Continue cooking until the porridge is bubbling, then reduce the heat and cook for another 1-2 minutes to finish.

  Tip: Depending on your preference, you can adjust the amount of water to cook the porridge to be thick or thin as desired.

  

  

  

  
• 6

  Final Product

  When serving, sprinkle some green onions and ginger, then enjoy. The porridge is fragrant and smooth. The mung beans are soft and creamy, and the salmon is cooked well without falling apart. The fish has a rich, sweet flavor, and the aroma of the green onions is enticing. This is a dish that is both nutritious and wonderfully delicious.