| Fish bones (for soup) | 1 Fish |
| Saamkler - Tepa Thai Trio | 30 g |
| Water | 3 L |
| Soy Sauce | 25 g |
| Sugar | 20 g |
| Salt | 7 g |
| Slice Fish | 80 g |
| Cooked Rice | 150 g |
| Celery Leaves chopped | Garnish |
| Coriander | Garnish |
| Preserve Vegetables (Tung Chai) | Garnish |
| Fried Garlic | Garnish |
| Ginger | 20 g |
| Galangal | 15 g |
| White pepper powder | Garnish |
Fish Porridge
A recipe to make the fish porridge not fishy, we will share with you how to get rid of the undesired fish taste. A dish for both breakfast and a late night meal.
15 minutes
Prep Time
45 minutes
Cook Time
3-4
Serves
Ingredients
How to Cook
1. Wash the sliced fish and salt it lightly then put in fridge.
2. Salt the fish bones and fish head then wash to get rid of the fishy smell. Make the soup by adding ginger, galangal and saamkler and bring to a boil. Add the fish bones and head to the boiling water, do not stir while it cooks as this will make it smell fishy. Wait till it comes to a boil then reduce the heat and let it heat on a medium heat for 30 minutes this will give you the best tasting fish broth.
3. Strain the soup to take out the fish bones then season with soy sauce, salt, sugar. Your soup is done, in a smaller pot bring a small amount of soup to a boil and add the salted fish slices to cook – do not stir here as well.
4. Plating; in a bowl add rice, the cooked fish slices and garnish with all the garnishing and pour the soup on top.
