Efficiency is the name of my game and that’s why batch cooking makes sense for me and my lifestyle.
It starts on Friday nights when I usually plan my meals for the following week. I go grocery shopping during my free time on Saturdays and Sundays. I then make my all my meals on Sunday afternoons, and for the rest of the week, I just heat them up and eat them.
But more often than not, the heart rejects what the mind desires. Sure, I’ll have my breakfast quesadillas and granola and yogurt all ready to go for breakfast for the week, but come Monday morning, the body always seems to yearn for something hot and soothing instead. Why I don’t just listen to the heart to begin with I don’t know.
So I’ve deferred to my heart more frequently now and made porridge a staple in my breakfast rotation. It doesn’t matter what season we’re in, whether it’s the blistering cold days of winter or the squelching hot days of summer, one big ol’ pot will give my body the joy and nourishment it wants every morning for several days ahead. Plus, it’s the perfect lazy person breakfast to cook. It’s a whole lot of sitting around and waiting as it takes shape on its own.
I prefer salmon when using fish as the co-star in the porridge. It offers a fattiness and richness that white fish can’t match. Drop them into the jook in the closing minutes and they’ll be perfectly cooked when the jook is ready to be enjoyed.
If you like this Fish Porridge recipe, give these a look:
Preserved Egg and Pork Loin Porridge (皮蛋瘦肉粥)
Mushroom and Chicken Porridge (北菇滑雞粥)
Sampan Porridge (艇仔粥)
Fish Porridge (魚片粥)
- Yield: 9 – 10 cups 1x
- Category: Breakfast
- Method: Simmer
- Cuisine: Chinese
Description
Porridge is the perfect lazy person breakfast to cook. It’s a whole lot of sitting around and waiting as it takes shape on its own. Choose salmon for a fattiness and richness that white fish can’t match.
Ingredients
- 1 cup of jasmine rice
- 1.5-inch knob of ginger, cut into matchsticks
- Filtered water
- 12 oz. of fish fillets, preferably salmon, skin removed, pat dry, cut into small bite-sized pieces
- Salt
- White pepper
- 1/4 cup of dried scallops, soaked in 1 cup of filtered water, shredded (optional)
- Chicken broth (optional)
- Optional seasonings: white pepper, sesame oil
- Optional toppings: chopped green onion, chopped cilantro, slivered ginger
Instructions
- Prepare the rice for simmering. Bring 11 cups of filtered water to boil in a large stock pot. Add the jasmine rice, ginger and dried scallops (if using). Stir and return the water back to a boil. Lower the heat to medium low so the water gently simmers continuously. Leave the lid partially open and stir occasionally.
- Prepare the fish. Lightly season the fish with salt and pepper. Set aside.
- Add the fish. When the porridge appears 90% the consistency you like (mine is around 80 minutes), separate the fish pieces and add them into the porridge. Stir to combine. Allow the fish and porridge to finish cooking.
- Season and eat. When you’re ready to eat, scoop some porridge into a bowl and give it a taste. Salt accordingly. Add any additional seasonings and toppings then enjoy! Careful, it’s hot!
Notes
Begin the boil with 11 cups of liquid. You can add extra flavor to your porridge by substituting a few cups of water with broth. Boost the umami level by replacing more water with the dried scallop soaking water.
Keywords: One Pot Cooking, Rice, Batch Cooking, Fish
