A slice of fish fillet (e.g. threadfin or cod)
½-1 tbsp Dried seaweed, cut into tiny pieces
1½ cups stock
½ cup rice
Marinate the fish with a little soy sauce and pepper for about 30 minutes.
Cook fish with stock and rice until boil.
Add in seaweed and simmer until you get porridge.
Add a bit of ikan bilis powder for added flavour.(optional)
You can always use Japanese seaweed in place of the dried Chinese seaweed. But I must tell you that the flavour is quite different. Also, please ensure the fish has no bones!