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​

1. Rinse the rice until the water is clear

2. Get a large pot and add your rice, ginger and chicken broth

3. Simmer on low heat for around 90 minutes

4. Add the fish slices and allow to poach gently in the rice for 5 minutes

5. Spoon the fish porridge into separate serving bowls

6. Sprinkle with the finely sliced chili and spring onions

7. 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.