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
Scale
- 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