20 min · 1 serving · @Zhi Ling the Nutritionist
Savory Fish Oat Porridge
A comforting Chinese-style porridge of rolled oats simmered with ginger, garlic, dried shrimp, shiitake and carrot, finished with tender marinated fish and spinach.
Nutrition per serving
- 461 kcal
- 29 g protein
- 60 g carbs
- 13 g fat
Ingredients
- 120 g white fish fillet, cut into pieces
- 1 tsp soy sauce
- 1 tsp Shaoxing wine, optional
- 1 tsp grated ginger
- 1 pinch white pepper
- 1 pinch salt
- ½ tbsp oil
- 1 clove garlic, minced
- ½ tbsp dried shrimp, rinsed and chopped
- 20 g carrot, diced
- 20 g shiitake mushrooms, diced
- 300 ml water
- ½ tsp mushroom powder
- 75 g rolled oats
- 30 g spinach
Steps
- Marinate the fish with soy sauce, Shaoxing wine, half the ginger, white pepper and salt.
- Heat the oil in a pot and stir-fry the garlic, dried shrimp and remaining ginger for 1 minute.
- Add the carrot and shiitake and stir-fry for 2 minutes.
- Pour in the water and bring to a boil, then lower the heat and stir in the mushroom powder and oats.
- Once the oats are soft, about 3 minutes, add the fish and spinach and simmer 2 minutes until the fish is cooked.
- Add a splash of water if too thick, or cook a little longer if too thin, then serve.
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