Fragrant Coconut Fish Porridge Recipe

About this recipe

Fragrant Coconut Fish Porridge is an Asian-inspired breakfast that's both hearty and nutritious. This rich and creamy dish combines soft rice cooked in coconut milk with tender chunks of fish, spiced with turmeric, black pepper, and garlic. The addition of ginger and green chilies adds a subtle warmth, while a garnish of fresh coriander leaves and spring onions makes it vibrant and fresh. Packed with 45g of protein per serving, this meal is perfect for starting your day strong. The porridge is easy to prepare and a comforting option for those seeking a wholesome, balanced breakfast. Serve it warm to enjoy the soothing textures and bold flavors that will make your morning special.

Ingredients

• - DELI QUINOA/BASMATI RICE 1KG
• 1 piece Coconut
• 250 g Tendercuts Basa Boneless Fillet F&S

Instructions

1. 1. Rinse the rice thoroughly under running water until the water runs clear.
2. 2. In a medium pot, heat the vegetable oil over medium heat and sauté the minced garlic and julienned ginger until fragrant.
3. 3. Add the rinsed rice to the pot and stir it for a minute to coat it with the aromatic oil and spices.
4. 4. Pour in the water and bring it to a boil, then reduce the heat to simmer and cook for 15 minutes, stirring occasionally.
5. 5. Add the turmeric powder, black pepper powder, salt, and slit green chilies to the simmering rice and mix well.
6. 6. Stir in the coconut milk and continue cooking on low heat for another 10 minutes until the porridge thickens slightly.
7. 7. Meanwhile, cut the boneless fish fillets into bite-sized pieces and gently add them to the pot.
8. 8. Cover the pot and let the fish cook in the porridge for 5-7 minutes until tender and flaky.
9. 9. Adjust the seasoning with more salt or pepper if needed, and turn off the heat.
10. 10. Stir in the lemon juice to brighten the flavors and garnish with chopped coriander leaves and spring onions.
11. 11. Serve the coconut fish porridge warm in bowls for a hearty, fragrant breakfast.