Monday, August 27, 2007

Fish and Chinese Spinach Porridge

20g white fish fillet (Threadfin is preferred)
20g Chinese spinach
1 Portion plain rice porridge

pinch of salt
1/2 teaspoon light soy
1/4 teaspoon oil

  1. Prepare a portion of plain rice porridge.
  2. While the porridge is cooking, prepare the fish and vegetables.
  3. Wash and pat dry the fish fillet thoroughly. Slice the fish finely and marinate it with the seasoning for 3 mins.
  4. Clean, wash and drain the Chinese Spinach. Chop vegetables finely.
  5. When the plain porridge is ready, add the chopped spinach and leave to cook for 5 mins.
  6. Now stir in the marinated fish fillet and leave to cook for another 2 mins. Stir the porridge well so that the fish is broken up.
  7. Cool the porridge till is lukewarm and serve.

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