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15 May 2014,12:09 by
D.Sumithra

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RICE PORRIDGE WITH FISH

Serves :
4

Preparation Time :
25 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Combine the stock, fish sauce and sugar in a stockpot and bring to a boil. Reduce the heat and add the fish, gently poaching it for 5 minutes. Remove the fish and roughly chop it.
  • Pour the rice into the stock and simmer for approximately 20 minutes, or until the rice is very tender, almost over-cooked. Return the fish to the pot and mix well.
  • Serve warm, garnished with the coriander leaves, chilli, black pepper and Crispy Fried Shallots.

 

INGREDIENTS

  • 800 ml Fish Stock  
  • 4 tablespoons fish sauce
  • 1 tablespoon sugar
  • 200 grams tender white fish fillet
  • 300 grams uncooked jasmine rice
  • 1 small bunch coriander leaves, finely sliced
  • 1 chilli pepper, thinly sliced, to taste
  • Pinch of freshly ground black pepper
  • 2 tablespoons Crispy Fried Shallots

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