Porridge Rice with Barramundi Slice
Cooking Level: ★★☆☆☆
Time: ★★★☆☆
INGREDIENTS
500g Barramundi fillet sliced into 1” tranches
2tbsp ginger, peeled and grated
1 red chili, thinly sliced
4 spring onions, thinly sliced
3tbsp light Soy sauce
2tbsp Fish sauce
1tbsp sesame Oil
2 ltr Chicken broth
250g Jasmine or Basmati Rice
DIRECTIONS
Rinse the rice until the water is clear
Get a large pot and add your rice, ginger and chicken broth
Simmer on low heat for around 90 minutes
Add the fish slices and allow to poach gently in the rice for 5 minutes
Spoon the fish porridge into separate serving bowls
Sprinkle with the finely sliced chili and spring onions
Drizzle with Soy sauce, Fish sauce, Sesame Oil and serve
SOUTH STREAM TIPS
For this dish you can also use grouper or kingfish fillet cut into tranches. Instead of Chicken broth, organic fish broth can be used. You can also add more veggies into the porridge at the end such as choi sum or pak choy.
