Wednesday, November 28, 2007

Fish Porridge

Boil frozen stock in a pot.

Slice ginger into thin strips.

1/2 a leek, slice finely diagonally.

Throw ginger and leek into stock with 1/2 cup of rice.

Cook at low heat till rice is 90% cooked.

Add sliced fish fillet and simmer till fish is cooked.

Add green leafy vegetables, stir and serve.

Fish porridge. Once the fish is cooked you can use the back of a spoon to break it up.


Letitia's verdict: 9/10 (she was licking the bowl)
Mummy's verdict: Must add the ginger and leek this is to counter balance the taste and smell of the fish unless your fish is really really fresh. Time taken 25 mins.

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