Fish & Seaweed Porridge


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!