Preparation
1 hour 30 minutes
Difficulty
Easy
Fish porridge is a very familiar dish for us Vietnamese, so today you should try the fish porridge with shallots using unique ingredients along with a simple preparation method that highlights the delicious flavor of the ingredients. Let’s cook with TasteVN into the kitchen right away to make this porridge dish!
Ingredients for Fish Porridge with Shallots Serves 4
Rice 200 gr Fish 1 piece Shallots 50 gr Ground pepper 1 teaspoon Spring onion 5 stalks Common spices a little (seasoning salt/regular salt)
How to Choose Fresh and Delicious Fish
- Fresh fish will have clear eyes, shiny white scales that still cling tightly to the body, and the gills will be bright red or pink.
- Choose fish when pressing your finger into the flesh, you can still feel the elasticity of the meat, and it should smell like fresh sea fish.
- Choose larger fish, when you hold it, you will feel the weight, and if the mouth is tightly closed, it should be bought, as this indicates fresh fish.
- Avoid buying fish with cloudy eyes, dark red gills, or that have turned black as these are fish that have died for a long time and are no longer fresh.
- Do not choose fish that have mushy flesh or strange odors as they are fish that have spoiled and can no longer be used.
How to cook Fish Porridge with Cam and Onion
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Prepare, boil, and debone the cam fish
Wash the cam fish with salt water, then rinse with cold water and let it drain.
Next, cut the fish into small pieces so that it cooks faster and is easier to separate the bones.
Put a pan on the stove, add 1 teaspoon of salt, and boil the cut cam fish.
Once the water boils, take the fish out and let it cool.
When the fish is cool, use a knife to separate the bones, keeping only the fish meat for cooking.
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Stir-fry the cam fish
Peel and crush the onion you bought.
Then, put a pan on the stove, add cooking oil, and sauté the onion until it turns golden brown.
Continue to add the prepared cam fish and stir-fry evenly, then add 2 teaspoons of seasoning powder and 1 teaspoon of ground pepper, and continue to stir-fry.
After the seasoning is absorbed by the fish, turn off the heat and transfer the fish to a plate.
Tip: Stir-frying the fish first will help the meat to firm up, absorb the seasoning better, and reduce the fishy smell. -
Cook the porridge
Rinse the rice you bought, then put it in a pot, add water and put it on the stove to cook.
When you first add the rice to cook, keep stirring continuously to prevent the rice from sticking to the bottom and burning.
When the rice starts to swell and the water boils, continue to cook for 1 hour, occasionally stirring the bottom with a spoon!
Tip:- You can soak the rice for 15 minutes before cooking to make the porridge swell faster.
- To make the porridge delicious, you should cook it in a rice to water ratio of 1:3.
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Complete the porridge
When the porridge is well cooked, add the sautéed fish into the pot, stir well and add 4 tablespoons of seasoning, then stir again and wait for the porridge to boil before adding the green onions; the porridge is now complete.
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Final product
Once the porridge is complete, sprinkle a little pepper and add some cilantro on top to make the porridge more fragrant and appealing! Enjoy the hot, fragrant porridge with the smell of cam fish and the aromatic củ nén, which no longer has a fishy smell—perfect for cold rainy days, right?
This porridge also helps relieve colds quite effectively!
Pomelo fish porridge with bulb onion is fragrant, hot, and attractive, perfect for cold days or to relieve colds very effectively! Let’s show off your skills for the whole family to enjoy, TasteVN wishes you success!
