Hearty Seafood Porridge

Name: Hearty Seafood Porridge
Yield: 2 generously or 4 small bowls
Ingredients: 250 g white fish fillets (*I use sea bass (siakap). Another great option is grouper!); 0.25 tsp salt; 0.125 tsp white pepper; 1 egg white; 1.5 tsp cornstarch; 45 g Lee Kum Kee Pickled Mustard Leaf Fish Flavored Soup Base (/ 1/2 packet); 1000 mL water; 1 Tbsp vegetable oil; 4 garlic (peeled, smashed); 25 g ginger (/ thumb-size, sliced thick); 2 spring onions (2" lengths); 200 g napa cabbage (/ 4 leaves, 1.5" pieces); 2 small bowls cooked rice; 125 g tofu (/ 1/2 block, cubed); 175 g prawns (/ large, shell on, deveined); 1 Chinese celery (stalk, leaves chopped)

Quick and easy one-pot meal with a spicy, tangy broth.

Yield2 generously or 4 small bowls

Ingredients

Directions

1
Cut fish into thin slices ~ 5mm thick. Toss in salt, pepper, egg white, and cornstarch until well coated. Set aside for 15-30 mins to marinate.
2
Mix soup base with water.
3
Heat oil in a pot over medium heat. Sauté garlic, ginger, and spring onion (reserve some for garnish) until fragrant.
4
Add the soup and bring to a boil.
5
Add napa cabbage. Cover and cook 5 mins until cabbage softens.
6
Add rice and continue to cook another 2 mins. The rice grains should be soft but remain fairly intact.
7
Adjust heat to ensure the soup maintains a gentle boil. Taste and add more soup base if you prefer a stronger, spicier broth.
8
Add tofu and distribute the fish slices and prawns evenly. Cover and cook until prawns are cooked, flipping halfway through if needed, ~5 mins.
9
Garnish with Chinese celery and reserved spring onion. Enjoy hot!

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