Scallop and Fish Porridge

Original Recipe by Amy Beh

1 cup rice (150g), rinsed and drained

2 dried scallops, soaked

1.7 litres fresh chicken stock

150g fish fillet, sliced thinly

2 Tbsp shredded young ginger

1 Tbsp shredded spring onion

1 Tbsp chopped coriander leaves

Marinade for fish

1 tsp sesame oil

pinch of salt

pinch of pepper

Seasoning (B)

¾-1 tsp salt, or to taste

pinch of sugar

½ tsp sesame oil

dash of pepper

Bring chicken stock to the boil, add scallops and rice. When it boils, reduce heat and cook for 50-60 minutes. Keep stirring until the porridge gains a smooth texture.

Season fish with marinade and leave aside. When porridge is ready, transfer to a claypot and let it simmer. Add marinated fish. Stir well until fish is cooked. Adjust seasoning to taste.

Add ginger, spring onion and coriander leaves before serving.