Ingredients
1/2 cup short-grain rice
1.5 L water
250 g fish fillet cut to 1cm thick pieces
1/2 cup roasted peanuts
5 slice ginger cut into thin slivers
2 tablespoon spring onion finely chopped
1 tablespoon salt
1 tablespoon white pepper
2 teaspoon cornflour
Instructions
Soak the rice in water for a half-hour, drain the water, and freeze the wet rice overnight
Add the frozen rice and water to a pot. Turn the heat to low, put on the lid, and simmer for 20 minutes or until it is mush. Stir occasionally. Add some water if it gets too thick.
Season the fish slices with a pinch of salt and pepper, add the cornflour, 1 teaspoon of water, and mix well. Leave it in the fridge until the rice is cooked.
Add salt, pepper, and ginger silvers to the rice porridge. Stir in the fish slices and turn off the heat. The fish slices will be cooked through by the hot rice porridge slowly in a few minutes.
Garnish with peanut and spring onion and serve