singaporean

Teochew Porridge with Steamed Ginger Fish and Pickled Lettuce

Name: Teochew Porridge with Steamed Ginger Fish and Pickled Lettuce
Yield: 1 serving
Cuisine: singaporean
Ingredients: 93 g jasmine rice (dry); 635 g water; 152 g white fish fillet (seabass or snapper); 13 g ginger, julienned; 13 g scallions, sliced; 15 g light soy sauce; 4 g sesame oil; 10 g vegetable oil; 42 g pickled lettuce (cai xin or mustard greens pickle); 0.85 g salt

This simmered dish pairs white fish fillet with ginger, julienned, pickled lettuce and jasmine rice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch

Easy

Balanced Heart friendly Pescatarian

Set your calorie target 650 kcal

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Estimated macros per portion

39 g Protein

80 g Carbohydrates

19 g Fat

2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

93g jasmine rice (dry) 339 kcal
635g water 0 kcal
152g white fish fillet (seabass or snapper) 152 kcal
13g ginger, julienned 10 kcal
13g scallions, sliced 5 kcal
15g light soy sauce 11 kcal
4g sesame oil 35 kcal
10g vegetable oil 88 kcal
42g pickled lettuce (cai xin or mustard greens pickle) 5 kcal
1g salt 0 kcal

Cooking instructions

jasmine rice (dry)water
Rinse rice and add to a pot with water. Bring to a boil, then lower to a steady simmer for 25-30 minutes, stirring occasionally, until it becomes porridge.
white fish fillet (seabass or snapper)gingerscallionssalt
While porridge simmers, place fish fillet on a heatproof plate. Top with ginger, half the scallions, and a pinch of salt.
waterwhite fish fillet (seabass or snapper)
Steam the fish over rapidly boiling water for 6-8 minutes (depending on thickness) until just cooked through.
white fish fillet (seabass or snapper)gingerscallionsvegetable oil
Heat vegetable oil in a small pan until shimmering, then carefully pour the hot oil over the ginger and scallions on the fish to sizzle and release aroma.
white fish fillet (seabass or snapper)scallionslight soy saucesesame oilpickled lettuce (cai xin or mustard greens pickle)
Stir sesame oil and soy sauce into the porridge. Serve porridge with the steamed fish, pickled lettuce on the side, and remaining scallions scattered on top.