The grilled fish gives a fragrance to this porridge.
A slice of fish fillet (e.g. threadfin or cod)
Veggie or dried seaweed
2tbs minced ginger (with juice)
1½ cups stock
½ cup rice
Marinate the fish with a little soy sauce, minced ginger and pepper for about 30 minutes.
Grill in oven until cooked and slightly browned. Mash fish up.
Cook rice in stock to a boil. Turn down the fire and simmer.
When porridge is almost done, add veggie and mashed fish. Cook for a while more.
Add a bit of ikan bilis powder for added flavour. (optional)