Yummy Fish Porridge (Serves 3)
1 Cup Rice (how many people serves how many cups of rice.)
4 Slices Ginger
1 Stem Spring Onion (separate white and green parts of the spring onions)
1 Stem Coriander
4 Shiitake Mushrooms
1 Pack Sutchi Fish Filets (Cut into chunks)
Marinade:
1 Tablespoon Shaoxing Wine
1 Tablespoon Soy Sauce
1 Tablespoon Sesame Oil
Ground Black Pepper
A Pinch of Salt
Method:
Pre-wash rice and measure the water of the rice cooker pot for porridge.
Chopped Mushrooms into cubes, slice ginger, chopped spring onions and
separate them, chopped coriander separate leaves and stems. Cut Fish
filets into chunks and place them into a bowl of marinade sauce.
Marinade fish for 15-20 minutes in the fridge.
Pour in the
stems of spring onion whites, coriander stem, ginger slices and
mushrooms into the pot. Set the Menu to Porridge and Press Start to
cook.
After the marinade time is up, add them into the porridge
and stir well and close the lid and cook them until the "beep" sound of
the rice cooker.
Alternatively, you can also cook with stove,
but have to keep an eye of the porridge. It may stick below the pot if
the pot is not non-stick.
