What to have for a late-night snack: Refreshing Cod Porridge. This bowl of cod porridge is made using the cooking method for Guangdong's "sheng gun yu pian zhou" (raw-cooked fish slice porridge).
Mushroom Cod Porridge
Refreshing Cod Porridge
Main ingredients: 150g cod, 35g rice, 35g glutinous rice, 10g red rice, 50g peas
Seasonings: appropriate amount of oil, salt, pepper powder, starch, coriander, green garlic, rice wine, ginger
How to make Refreshing Cod Porridge
1. Prepare the rice for the porridge. I used: 35g rice, 35g glutinous rice, and 10g red rice.
2. Wash the three types of rice clean. Cook them in an electric pressure cooker, select the porridge setting for a rich texture, using about 1L of water.
3. While the porridge is cooking, prepare the other ingredients: 150g cod, 50g peas, chopped green garlic, minced ginger, and roughly chopped coriander.
4. Slice the cod. Prepare a sauce by adding 2 tablespoons of rice wine, 1 teaspoon of starch, and 1g of salt to a bowl. Dip each cod slice in the sauce, then set aside.
5. Once the pressure is released, open the lid and restart the cooker. When the porridge comes to a boil again, add the cod slices one by one, do not stir.
6. Then sprinkle in the minced ginger and add the peas.
7. Add some salt and pepper to taste.
8. Finally, remove the inner pot, drizzle with sesame oil, sprinkle with coriander and green garlic, and mix gently to serve.
Mushroom and cod porridge