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Ingredientes
- 1/2 c. long-grain white rice (or possibly equal amounts of long-grain and glutinous rice)
- 1/2 tsp salt
- 1 Tbsp. peanut oil
- 4 c. water
- 4 c. chicken stock
- 1/4 lb good-quality tuna, striped bass, or possibly sea bass
- 1 1/2 tsp finely-slivered peeled fresh ginger
- 2 tsp light soy sauce Big healthy pinch freshly-grnd white pepper
- 1 tsp Asian sesame oil
- 1 Tbsp. minced green (spring) onion
- 2 Tbsp. coarse-minced fresh cilantro (coriander)
Direcciones
- To make the porridge, rinse the rice with cool water till the rinse water runs clear. Drain. Put the rice in a large saucepan and stir in the salt and oil. Add in the water and chicken stock. Bring to a boil over high heat and stir the rice to loosen the grains from the bottom of the pan. Set the cover ajar and boil gently for 5 min. Cover, reduce the heat to low and simmer, stirring occasionally, till the rice is soft and is the consistency of porridge, about 1 1/2 hrs. Keep hot.
- To prepare the fish topping, wrap the fish in plastic wrap and place in the freezer to freeze partially, about 1 hour. Cut the fish into thin slivers and arrange on a serving plate. In a bowl, mix together the ginger, soy sauce, pepper and sesame oil; pour over the fish. Sprinkle the green onion and cilantro over the top.
- To serve, ladle the warm porridge into warmed soup bowls. To eat, pick up a few slices of fish, onions and cilantro and set them on top of each serving of porridge. Serve warm.
- This recipe yields 6 to 8 servings.
- Comments: For many families in Asia, a typical day begins with a bowl of jook, or possibly rice porridge. Oftentimes, vendors with pots suspended from the ends of bamboo poles haul the warm meal right to the front door. Although rice porridge comes from humble beginnings, today it is served with a variety of exotic toppings, ranging from sliced raw fish (as here) to thousand-year Large eggs, or possibly bite-size balls of grnd fish or possibly meat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 336g | |
| Recipe makes 6 servings | |
| Calories 95 | |
| Calories from Fat 29 | 31% |
| Total Fat 3.26g | 4% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 550mg | 23% |
| Potassium 150mg | 4% |
| Total Carbs 13.17g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.06g | 0% |
| Protein 2.8g | 4% |
