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taiwanese

Taiwanese Style Fish Floss Rice Porridge with Pickled Cucumber

This simmered dish pairs uncooked short grain rice with fish floss, pickled cucumber, chopped and fresh ginger, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch
Easy
Balanced Pescatarian High satiety
300 kcal 2000 kcal
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Estimated macros per portion

25 g Protein
86 g Carbohydrates
22 g Fat
3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 98g uncooked short grain rice 358 kcal
  • 842g water 0 kcal
  • 14g fresh ginger, thinly sliced 11 kcal
  • 63g fish floss 126 kcal
  • 84g pickled cucumber, chopped 10 kcal
  • 21g scallions, thinly sliced 7 kcal
  • 17g soy sauce 12 kcal
  • 14g sesame oil 124 kcal
  • 1g ground white pepper 3 kcal

Cooking instructions

  1. uncooked short grain ricewaterfresh ginger
    Rinse rice. In a small pot, combine rice, water, and ginger. Bring to a boil, then simmer uncovered 25-30 minutes, stirring occasionally, until porridge thickness you like.
  2. soy sauceground white pepper
    Season the porridge with soy sauce and white pepper.
  3. sesame oil
    Stir in half the sesame oil for aroma.
  4. fish flosspickled cucumberscallions
    Top with fish floss, pickled cucumber, and scallions.
  5. sesame oil
    Drizzle remaining sesame oil and serve hot.

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