Salmon Cauliflower Porridge
This is my wife’s favourite quick and easy to prepare meal. It’s easy and it is fuss free, but more importantly, it is delicious.
The tail end of the salmon makes this dish suitable for toddlers as well and cauliflower once cooked this way is a simple and easy way to introduce vegetables to kids.
Top it up with chinese parsley and you can eat. Less than 30 minutes and it is done.
Fresh Salmon (I usually get the tail end of the salmon as it is the best part for kids and lesser bones)
Cauliflower (half of a head of cauliflower would be sufficient)
Chinese Parsley (my wife loves lots of parsley in her porridge, so I would usually add in a lot for garnishing)
White Pepper just a dash.
White Rice 1 cup will do.
Thai Fish Sauce add till desired taste.
1. Boil a kettle of water. This is for boiling the porridge faster. Pour the cup of rice into a pot once the water is booked, add it in to boil till rice is broken down.
2. Rough chop the cauliflower and add the pieces into the porridge to boil. The consistency of the porridge has to be watery not thickened. Add more water if necessary.
3. Slice the salmon into thin pieces and add these into the porridge. As salmon cooks relatively quickly, you don’t want to cook for too long. The trick is to cook it for 5 minutes and then off the fire to allow the heat to continue cooking it.
4. Once cooked the salmon should be a hue of bright pink, the cauliflower softened and the rice porridge texture broken down and watery.
5. Add Thai fish sauce to taste and white pepper for flavour. You can add the fish sauce during cooking or after. It is the same. Serve with chopped parsley.