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Raw Fish Porridge

I have just discovered the exquisite wonderment of raw fish congee. You would think the concept was already there. Topping one's porridge with fresh sliced seafood is fairly well known. And I wouldn't turn away from a nice raw fish salad. But I came upon the idea by sheer chance, while reading a post on raw fish porridge in Singapore. Based on the number of subsequent blog posts I found, Singaporeans really dig the stuff. Based on Malaysian blog posts, the right Malaysians dig this stuff. How did I remain ignorant even though I studied around the Petaling Street area for 6 years, where one of the best raw fish porridge stalls is?

The basic idea behind this dish is, take a plate of raw fish slices, and drizzle that with a simple dressing of soy sauce and sesame oil. (I added a bit of lemon juice for kick.) Garnish with crisp, tiny bits of fresh ginger and scallions. Serve it with a side of fresh, hot rice congee. Depending on personal preference, the two dishes can be consumed separately, or by adding the fish to the hot congee, which very gently steams the fish.

I suspect that instead of plain gingered congee with a bit of Chinese seaweed thrown in (which I had), century egg congee will taste even better with raw fish. Mmm. Experimentation!


( 1 comment — Leave a comment )
Mar. 4th, 2011 02:15 am (UTC)
Blast you, VampHamp! Why must half your posts make me hungry? ;-P
( 1 comment — Leave a comment )