Sunday, September 6, 2009

Clam and fish porridge

What do you need?
- 1 cup rice (for 2 pax)
- 1 pack of clams
- 4 pieces of fish (marinate with soya sauce, sesame seed oil and pepper)
- 4 pieces of sliced ginger
- 2 stalks of coriander

How to do it?
Wash clam, soak clams in salt water (add generous pinch of salt) for at least 30 mins.
In a clean pot, wash rice grain and cook porridge.

Rinse clam well, add clams to pot of boiling water with ginger slices, boil for 3 mins or until all clams are opened.
Fish out the clams, remove clam flesh and put them into the porridge pot. Remove the ginger.

Pour clam soup into the porridge, bring to boil.
There is usually sand at the bottom of the soup. Be careful not to stir soup. Scoop soup gently from the top.
Add slice fish cook for 3 mins until fish is cooked.
Keep adding clam soup to achieve the texture of your preference.
Personally i like thick porridge, not those watery ones.
Add chopped coriander.

Serve with dash of pepper, sesame seed oil and soya sauce to taste.
Garnish with fried shallots and coriander leaf.

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