Batang Fish Porridge
Another comfort food for those that are in dire need of much comfort. Yes, fish porridge is definitely on my list of comfort foods. I dont usually do fish porridge the way my mum likes to cook it, but since I haven’t been feeling all that fantastic, I thought I should do it like how mum cooks it.
She loves to use bay-kah fish which I don’t really have at ntuc, so I guess I just have to make do with batang fish. Same same but slightly different. The texture of the meat is kind of like tuna in a way. Maybe one of these days I might experiment with tuna to make fish porridge.
Mum would skin off the fish, chop the meat into a paste and season it with light soya sauce and sesame seed oil. All the ingredients that makes it great. I don’t know what else or maybe I wasn’t really paying attention. So this is my version of my mum’s fish porridge.
A cut of Batang Fish (usually the lower part is best)
Some Tong Chai (this is some kind of pickled vegetable that is for flavouring soups)
Light Soya Sauce
Sesame Seed Oil
Half a cup of Rice (this is for cooking porridge)
1. De-skin the Batang Fish or remove as much meat as possible. The meat is then chopped aggressively as if to mince it.
2. Once it is suitably minced, add light soya sauce and sesame seed oil to marinate the fish paste.
3. Once the fish paste is ready, you can spoon dollops into the plain porridge and stir until it is cooked.
4. Cooking plain porridge is easy. Add rice to a pot and boil with water until the rice breaks down.
5. Add tong chai to flavour the porridge and you can eat.