Fillet of Fish Porridge


Preparation info
  • Serves

    4 or more

    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About


  • ½ pound fillet of sole, flounder, sea bass, or yellow pike
  • 1 teaspoon salt


Cut the fillet into thin crosswise slices; add the salt and sesame oil; toss gently.

When the rice is ready, add the fish slices and stir gently for 30 seconds until they are white. Turn off the heat and season to taste with the salt and pepper. Cover and let the porridge steep a minute or two; then pour into a hot serving dish and serve the lettuce and coriander or scallions on the sid