Porridge - Hoo Moy (Fish Porridge)

Rice porridge with fish (Teochew/Hokkien: hoo moy) is easy to cook and the taste is delicious. It’s a meal for anytime.

Ingredients – Makes 2 servings

• 1 cup rice
• 3 cups water
• 1 piece fish fillet, sliced thinly
• 3 pieces mushroom, sliced
• ¾ oz (20gm) ginger (helps to eliminate fishy smell), sliced thinly
• 1 stalk spring onion/green onion, chopped finely
• 1-2 fresh chilies, chopped finely
• 3-4 Tbsp soy sauce
• A pinch of salt or to taste
• A little white pepper
• A little sesame oil
• A little fried garlic

Method

1. Wash rice and drain and put in a pot, add water then bring to a boil. Reduce to medium heat after it boils, and simmer for about 20-25 mins. Add more water if the porridge is turning too thick.
2. Add fish, mushroom, ginger, soy sauce and salt into the porridge, stir well. Turn to medium-high heat to a boil, then off the heat.
3. Pour the porridge into a bowl, garnish with spring onion, chili, pepper, sesame oil and fried garlic. Serve while the porridge still warm.

Edition on Dec 20th,2008 修改

鱼片粥／稀饭（潮州或福建话是hoo moy）很容易煮，味道又鲜美。隨时就可以是一餐了。

材料 - 可做2人份量

• 1杯 米
• 3杯 水
• 1块 鱼肉，切薄片
• 3朵 蘑菇，切片
• ¾ 安士（20克） 姜（有助弃除鱼腥），切薄片
• 1根 青葱，切细段
• 1-2根 辣椒，切细段
• 3-4汤匙 酱油
• 少许 盐
• 少许 胡椒粉
• 少许 麻油
• 少许 油炸蒜

做法

1. 用锅洗净米，加水并放在热炉煮沸，水沸时，改调中火继续煮约20-25分钟成稀饭。若发现水份已很少将干，适量加水。
2. 加入鱼肉片、蘑茹、姜、酱油和盐在已成稀饭的热锅，稍搅拌。改调中上火煮沸后即可关掉炉火。
3. 将鱼片粥／稀饭盛于碗。加青葱和辣椒在稀饭上，也撒上胡椒粉、麻油和油炸蒜。稍热食用。