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Fish Porridge

Serving : 2

1 piece 300 gm "Sheng-Yu Pian"
1 cup 250 gm Rice
6 cups 1500 gm Water
2 tbsp 30 gm Seafood Stock
1 piece 5 gm Ginger
2 pieces   Pandan leaves, wash & tie into a knot
Salt & Pepper to taste

Ginger, cut into thin strips
Spring onions & Chinese parsley, chopped into small pieces
Fried shallot crisps
A dash of sesame oil


  1. De-boned the "Sheng-Yu Pian" and cut the fish meat into thin slices.
  2. Boil the water together with the fish bones for about 30 minutes.
  3. Remove the bones and add in rice, ginger, pandan leaves, Seafood Stock and let it boil for another 1 hour or till the porridge formed.
  4. Season with some salt and pepper according to taste.
  5. Put the "Sheng-Yu Pian" in a bowl.
  6. Scoop the hot boiling porridge over the bowl and stir well. Make sure the fillets are thoroughly cooked.
  7. Garnish with some ginger, spring onions, Chinese parsley, sesame oil and fried shallot crisps.
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