Sunday, August 23, 2015

Capturing sunsets :)

Serves 5

400g of fish fillet, sliced
2 tablespoons of shaoxing wine
1 tablespoon of sesame oil + 1 tablespoon of sesame oil to finish
30g of old ginger, chopped into matchsticks
0.5 teaspoon of pepper
0.5 teaspoon of salt
0.5 teaspoon of soya sauce
8 medium sized scallops, soaked and shredded
3 cups of rice, washed
1 salted egg, hardboiled
1.5 cubes of Knorr chicken seasoning (No MSG Added)
1 stalk of spring onion

Prepare the fish by marinating the sliced fish fillet with shaoxing wine, sesame oil, ginger, pepper, salt and soya sauce. Use your hands to really work the seasoning into the fish slices but be careful not to break the fish meat with too much force. Set it aside.

Boil the rice, scallops and add the chicken seasoning cubes when the porridge is almost cooked. Then top up with more water and keep stirring till the consistency of choice is achieved. I estimate myself to have used about 2.5 L of water in total.

Add the fish slices and simmer on low heat till fish slices are cooked thoroughly. Bring the porridge to a boil and add in one tablespoon of sesame oil to finish.

Serve topped with spring onion, more old ginger, pepper and with salted eggs on the side :)

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