Top 10 Delicious and Nutritious Fish Porridge Recipes for the Family

Ingredients:

• 300g mackerel (about 2 slices of fish)
• 200g green beans (optional)
• Half a cup of rice
• Seasoning, onions, cilantro

Preparation:

• Choose fresh mackerel with clear, firm flesh and shiny skin. Clean the fish with salt and vinegar to remove any fishy smell.

• To make the fish tender and flavorful, marinate it with sugar, salt, and fish sauce for 15-20 minutes before adding it to the porridge. This will allow the fish to absorb the seasoning and retain its delicious taste.
• Rinse and soak the green beans for 3-4 hours.
• Wash the rice and drain it well.
• Wash the cilantro and onions, chop them finely. Separate the white onion and minced shallots.
• After draining the rice, lightly toast it in a pan until it turns translucent. This will give the porridge a fragrant aroma and help the grains stay intact without becoming mushy.
• Add the rice and soaked green beans to a pot, cooking with a 1:4 ratio (1 part rice and beans, 4 parts water). Bring to a boil over high heat, then reduce the heat to simmer for better flavor.
• Once the rice and beans are soft, add the mackerel to cook through.
• Once the fish is cooked, remove it, shred it into pieces, and stir-fry it in a pan with a little oil. Add the white onion and minced shallots to sauté until fragrant, then mix in the fish with a bit of fish sauce, sugar, MSG, and pepper. (Mackerel has few bones, so it’s easy to remove them.)
• Return the stir-fried fish to the pot of porridge, adjust the seasoning, and turn off the heat. Serve hot, garnished with fresh cilantro and chopped onions.
• This mackerel fish porridge is not only delicious but also nutritious, perfect for a family meal. You can even add carrots or water spinach for variety. Enjoy this wholesome dish with your loved ones!

Not only flavorful, but also rich in nutrients, grouper fish porridge is a great way to warm up during chilly days. This dish is perfect for both adults and children. Let’s head to the kitchen and prepare this delicious porridge together!

Ingredients:

• 1 red grouper (or black grouper)
• 100g rice
• 100g straw mushrooms
• 200g bitter herbs
• 1 garlic bulb
• 2 shallots
• 6 tablespoons cooking oil
• A pinch of salt
• A pinch of seasoning powder
• 1 tablespoon fish sauce

Preparing the Grouper:

• To remove the fishy odor, scrape the scales, remove the fins, gut the fish, and soak it in a salt and vinegar solution for 10 minutes.
• Rinse the fish thoroughly 2-3 times and let it drain.

Preparing the Other Ingredients:

• Finely chop the shallots and garlic. Trim the roots of the green onions, wash them, and cut them into small pieces, about the size of a finger.
• To clean the straw mushrooms, soak them in a saltwater solution for 15 minutes, then squeeze out the water and rinse them 2-3 times with clean water.
• Heat 1 tablespoon of oil in a pan, then add the green onions, shallots, and garlic to sauté until fragrant. When the garlic turns golden, add the mushrooms and stir-fry for 3 minutes with 1 teaspoon of seasoning powder.

Pan-Frying the Grouper:

• Heat 5 tablespoons of oil in a pan. Once hot, add the fish and fry on medium heat for 7 minutes to seal in the juices. To prevent the fish from sticking, add a little vinegar or wine while frying.

Cooking the Porridge:

• Rinse the rice and place it in a pot with 2 liters of water, then bring it to a boil. Stir the porridge regularly to prevent it from sticking to the bottom of the pot.
• Once the porridge is cooked, add the sautéed mushrooms, stir well, and season with 2 tablespoons of seasoning powder, 1/2 tablespoon of salt, and 1 tablespoon of fish sauce. Taste and adjust the seasoning, then add the fish and cook for another 2 minutes.
• Don’t forget to skim off any foam from the surface of the porridge for a cleaner finish.

Final Result:

• The grouper fish porridge is aromatic and savory, with soft rice and tender fish, complemented by the sweet mushrooms. Served with bitter herbs and a bowl of fish sauce with chili, it’s a truly delightful dish!

Ingredients:

• 1kg tilapia fish
• 1 cup of rice
• 20g chives
• 3 cloves garlic
• 1 shallot, 1/2 onion
• Green onions, bean sprouts
• Seasonings: Salt, pepper, olive oil, seasoning powder

How to Make Tilapia Fish Porridge:

• Wash the tilapia thoroughly with saltwater, then rinse several times with clean water. Place the cleaned fish in a pot along with some crushed ginger, chives, onion, and a pinch of salt. Bring to a boil and cook until the fish is done. Remove and set aside to cool.
• In a pan, heat some olive oil, add a few chives, and the washed rice. Toast the rice until it turns golden. Add the fish stock to the pan, bring it to a boil, then reduce the heat and simmer uncovered without stirring.
• Once the fish has cooled, carefully remove the meat and discard the bones. Mix the fish with a little fish sauce, then briefly sauté the fish in a pan to release its aroma.
• Once the porridge reaches the desired consistency, add the sautéed fish and stir well. Remove the chives, adjust the seasoning to taste, and turn off the heat.
• Serve the porridge in bowls, garnished with pepper, chopped green onions, and fresh bean sprouts. Enjoy while hot!

When you think of barramundi, a delicious fish hotpot with plenty of greens comes to mind. But today, let’s take a break from the hotpot and focus on making a barramundi fish porridge that’s just as tasty and easy to prepare at home. Let’s get cooking!

Ingredients:

• 40g white rice
• 1 slice of barramundi (50g)
• 1 piece of ginger (sliced)
• 50g dill (chopped)
• 3 shallots (chopped)
• 4 tablespoons cooking oil
• Seasoning: Salt, pepper, MSG

How to Make Barramundi Fish Porridge with Dill:

• Rinse the rice and let it drain.
• In a pan, heat 2 tablespoons of oil and sauté one portion of chopped shallots until fragrant. Add the rice and toast it with 1 teaspoon of salt until it turns slightly golden and releases a pleasant aroma. Turn off the heat.
• Transfer the toasted rice to a rice cooker, add 400ml of water, and cook it on the "Cook" setting for about 25 minutes until soft.

Preparing and Steaming the Barramundi:

• Wash the barramundi thoroughly and let it drain. Season with 1/2 teaspoon of pepper, 1/2 teaspoon of MSG, and 1/2 teaspoon of salt.
• Place the fish in a steamer, top it with some ginger slices, and steam for about 20 minutes until tender. Remove and let it cool.

Stir-frying the Barramundi:

• Once cooled, remove the skin and bones from the barramundi and flake the meat into small pieces.
• Heat 2 tablespoons of oil in a pan and sauté the remaining shallots until fragrant. Add the flaked fish and stir-fry for 3-5 minutes before removing from the heat.

Final Steps:

• Once the porridge in the rice cooker is soft and creamy, add the barramundi fish and cook together for an additional 3-5 minutes. Adjust the seasoning to taste, then serve the porridge in a bowl and top with fresh chopped dill.

Final Result:

• This barramundi fish porridge is infused with the aromatic flavor of dill. The fish is both tender and firm, providing a sweet and savory flavor to the porridge. For an added punch, make a side of chili fish sauce to either mix into the porridge or use for dipping the fish!

Sweetfish Porridge is not only refreshing but also highly nutritious. It's a perfect meal, especially for families with young children, as the soft fish meat ensures there are no bones to worry about. This dish is a great way to add variety to your family’s diet, bringing a delicious taste of the sea. Let’s check out the recipe for this delightful Sweetfish Porridge!

Ingredients:

• Fresh sweetfish: 5-6 pieces
• 1 cup of good-quality rice
• Variety of vegetables: Water spinach, bean sprouts, cabbage, chives
• Green onions
• Seasonings: Pepper, chili, fish sauce, MSG

Steps to Make Sweetfish Porridge:

• Choose sweetfish with a slender body, clear white flesh, pink fins, and a hint of green in the tail. The best time to catch fresh sweetfish is from December through to the end of the summer season.
• As the sweetfish is delicate, it spoils quickly, so it’s important to clean it immediately upon purchase. Prepare a bowl of diluted saltwater and rinse the fish thoroughly. Use scissors to carefully cut off the head (which has sharp teeth), clean the insides, and remove the gills.
• Place the cleaned fish in a bowl, add finely chopped green onions, fish sauce, and pepper. Mix well and let the fish marinate for a while.
• Rinse the rice until the water runs clear, then add it to a pot with water to cook into porridge.
• During the cooking process, be sure to skim off the foam regularly to keep the broth clear. Cook over medium heat and add a pinch of salt to enhance the flavor.
• Once the porridge is slightly softened, add the marinated fish and cook. Avoid stirring too much to prevent breaking up the fish. Adjust the seasoning to taste, then add green onions and more pepper for extra aroma.
• Once the Sweetfish Porridge is ready, serve it hot with additional condiments like chili fish sauce, and garnish with bean sprouts, chives, water spinach, or cabbage.
• The special thing about this porridge is its smooth texture. The fish blends harmoniously with the porridge, and you can even eat the bones. The broth is aromatic, sweet, and flavorful, making it perfect when paired with spicy fish sauce. This dish is not only delicious but also very healthy for both adults and children.
• Each porridge recipe shared by Family Chef offers its own health benefits. For example, egg yolk porridge helps supply Vitamin D, preventing rickets in children. Oyster porridge boosts vitality and nourishes the blood. Eating it can help treat insomnia caused by heat, dizziness, and menstrual irregularities in women, among other health benefits.

We hope these tips from Mytour help improve your health and enhance your daily meal planning. Wishing you success with this simple yet tasty Sweetfish Porridge. Join our cooking classes at Family Kitchen to learn even more delicious recipes and elevate the flavors of your home-cooked meals!

Catfish is not only a delicious dish but also incredibly nutritious, packed with vitamins and minerals that are beneficial for your health. Its meat is versatile and can be used in a variety of dishes, such as banana flower catfish stew, catfish with banana and tofu, or tangy catfish soup. However, the standout dish is the hearty catfish porridge, which is both aromatic and nourishing. Here’s a guide to preparing this delightful dish.

Ingredients:

• 1 catfish
• 100 grams of enoki mushrooms
• 50 grams of split green beans
• 1 piece of ginger
• Other seasoning ingredients

Instructions for Cooking Catfish Porridge:

Preparing the Ingredients:

• Start by cleaning the catfish thoroughly to remove any slime. Then, gut the fish and cut off the fins.
• Add a pinch of salt to the water and stir it to dissolve. Soak the fish in this salted water to eliminate any fishy odor.
• Soak the enoki mushrooms in a diluted saltwater solution.

Cooking the Porridge:

• Place the catfish in a pot with water, add a smashed piece of ginger, and boil until cooked. Afterward, carefully separate the fish meat from the bones.
• Strain the broth through a fine sieve to remove any scales and remaining bones.
• Rinse the rice and split green beans, then add them to the strained broth. Simmer the porridge on low heat until the rice and beans are tender.
• If you prefer, you can sauté the fish meat with a bit of fried shallots, fish sauce, and pepper for extra flavor. If not, simply add the fish directly into the pot once the porridge is cooked.
• Next, add the soaked enoki mushrooms and season with a little bit of seasoning powder to taste, keeping the flavor light to preserve the fish’s natural sweetness.

Ingredients:

• 300g rice
• 200g perch fish
• 1 small piece of ginger (sliced)
• 30g chrysanthemum leaves
• 1/3 teaspoon fish sauce
• 1 teaspoon cooking oil
• 1 teaspoon salt

How to make Perch Porridge with Chrysanthemum:

Preparing the Chrysanthemum:

• Pick the tender leaves of the chrysanthemum, discarding any old or damaged ones. Soak the leaves in a diluted saltwater solution for about 15 minutes, then rinse thoroughly and chop them finely.

Preparing and Boiling the Perch:

• If you're short on time, ask someone to remove the head, tail, scales, and innards of the fish. After purchasing, soak the fish in diluted saltwater for 15 minutes, then rinse it well.
• In a pot, add 1 teaspoon of salt and a few slices of ginger, then bring to a boil. Add the perch fish and cook over medium heat until the flesh is soft and cooked through. Remove the fish once done.

Removing Fish Meat:

• Allow the fish to cool, then use your hands to separate the flesh from the bones, placing the meat in a bowl.

Cooking the Porridge:

• In a pot, add rice and 6-7 cups of water. Bring to a boil and simmer over low heat for 30 minutes until the rice is tender and fully cooked.
• Once the rice is soft, add the fish meat and finely chopped chrysanthemum leaves. Stir well until all ingredients are cooked through and the porridge comes to a boil again.
• Finally, add 1/3 teaspoon of fish sauce and 1 teaspoon of cooking oil. Stir for another minute before turning off the heat.

Finished Dish:

• The perch porridge with chrysanthemum leaves will have a vibrant green color. The porridge will be smooth, and the fish will add a delicate sweetness, making this a nutritious and flavorful meal that children will love!

Many people today are learning how to prepare a delicious and nutritious carp porridge to support the health of young children, pregnant women, and those recovering from illness. However, cooking a perfect bowl of carp porridge that is both flavorful and nutritious requires skill. According to traditional medicine, carp is believed to strengthen the stomach, promote diuresis, increase breast milk production, and help treat coughs and skin conditions. It is also said to reduce swelling in pregnant women. Folk wisdom also suggests that eating carp porridge during pregnancy can help ensure a smart and healthy child, with strong bones and fair skin. However, many people are not aware of the correct methods to cook carp to make a delicious porridge that is both nourishing and appetizing for pregnant women.

Ingredients:

• 1 carp (approximately 0.5 kg)
• ½ cup regular rice
• 1 handful glutinous rice
• 1 piece of ginger
• 1 bulb of shallot
• Some spring onions
• 1 bunch of dill
• Essential seasonings: fish sauce, salt, sugar, ground pepper, cooking oil

How to Prepare Carp Porridge:

Preparing the Ingredients:

• First, clean the scales off the carp and remove the insides. Scrub the fish with salt to eliminate the fishy smell and clean off any slime, then rinse it several times with water.
• Peel the ginger, rinse it, and slice it into thin pieces. Peel the shallot and finely chop it. Wash the spring onions and dill in saltwater, then chop them finely.
• Mix the glutinous rice and regular rice, rinse well, and soak for a while to help them soften and cook more quickly.

Cooking the Carp:

• Place a few slices of ginger into a pot of water and bring to a boil. Once the water is boiling, add the carp and cook until the fish is fully done. This method will help reduce the fishy taste and make a fragrant porridge. After the fish is cooked, remove it and let it cool. Once cool, carefully separate the meat from the bones using chopsticks.
• Next, place the head and bones of the carp into a mortar, pound them finely, add a little water, and strain to extract the broth. This step is essential for achieving a natural sweetness in the porridge.
• Season the fish meat with 1 tablespoon of fish sauce, 1 teaspoon of salt, 1 teaspoon of sugar, and 1 teaspoon of ground pepper. Mix well.
• Heat 1 tablespoon of cooking oil in a pan. Once hot, sauté the shallot until fragrant, then add the seasoned fish meat and stir-fry gently to avoid breaking the fish apart.

Cooking the Porridge:

• Remove the soaked rice and add it to the pot of fish stock from the previous step. Then, add the strained fish broth and 1 teaspoon of salt. Simmer over low heat for about 1 hour.

Completing and Serving the Dish:

• Once the porridge is cooked, add the sautéed fish to the pot. Stir gently, cook for another 10 minutes, then turn off the heat. Ladle the porridge into bowls and garnish with chopped spring onions, dill, and ground pepper for extra flavor. Your carp porridge is now ready to serve.

Snakehead fish porridge is a delicious and healthy dish with a delicate, sweet flavor that is both unique and appetizing. It is light, easy to eat, and suitable for people of all ages. The mild sweetness of the snakehead fish, combined with the soft rice and crispy herbs, is perfect for stimulating the appetite, even when you're not feeling very hungry. This dish is a staple of the Mekong Delta and is beloved by many food lovers for its rich, aromatic taste.

Ingredients:

• 1 snakehead fish (about 1 kg) - preferably fresh, wild-caught for its firmer, less fishy flesh
• 200g regular rice
• 50g glutinous rice
• 200g spring onions
• 3 shallots
• 3 cloves of garlic
• 2 fresh chilies
• Seasonings: fish sauce, salt, seasoning powder, monosodium glutamate, cooking oil
• 200g straw mushrooms (cleaned, stems removed, halved)
• Fresh herbs: dill, spring onions, and perilla leaves (discard wilted leaves, wash, and chop finely)

Instructions for Making Snakehead Fish Porridge:

• First, clean the snakehead fish, remove its scales, and use salt, lemon, or a bit of ginger to rub it down, removing the sliminess and fishy smell. Rinse thoroughly, then separate the meat from the head and bones.
• Simmer the head, bones, and tail in water for 20 to 40 minutes. Use the resulting broth to cook the porridge. Adjust the amount of broth based on the number of servings.
• Slice the fish meat into thin pieces, then marinate it with 1 tablespoon of fish sauce, 1 teaspoon of seasoning powder, 1 teaspoon of pepper, and half of the minced shallots and garlic. Let it marinate for 40-50 minutes to allow the flavors to infuse.
• After the broth is ready, strain the fish bones and head, then combine the regular and glutinous rice and rinse them. Add the rice to the simmering broth and cook over low heat until the porridge is soft.
• In a separate pan, heat 1 tablespoon of oil. Add the remaining minced shallots and garlic and sauté until fragrant. Then, add the marinated fish and cook over high heat, stirring constantly until the fish is golden, firm, and aromatic. Remove from heat.
• Season the porridge with salt, seasoning powder, monosodium glutamate, and pepper to taste.
• Once the porridge is ready, add the cooked fish and straw mushrooms. Let it simmer for another 2-3 minutes, then add chopped spring onions, dill, perilla leaves, and dill. Stir well and turn off the heat. The dish is now ready to serve!

Salmon Porridge with Mung Beans is a nutritious dish that boosts health and strengthens the immune system, making it an excellent choice for both children and the elderly. Today, we share a recipe for this wholesome porridge that will nourish your family. Let's head to the kitchen!

Ingredients:

• 200g salmon fillet
• 100g sticky rice
• 20g glutinous rice
• 70g mung beans
• 1 ginger root
• 6 stalks of spring onion
• 3 shallots
• Some fresh cilantro
• 1/2 tablespoon fish sauce
• 1.5 tablespoons cooking oil
• Seasonings: sugar, MSG, seasoning powder, pepper

How to Make Salmon Porridge with Mung Beans:

Soaking and Cooking the Rice, Glutinous Rice, and Mung Beans:

• Soak mung beans in warm water for 2-3 hours to soften them. Rinse the beans once softened, then drain them. Do the same with the glutinous rice.
• Once the mung beans and glutinous rice have softened, add 1 liter of water to a pot and bring it to a boil.
• Then, add 100g sticky rice, 20g glutinous rice, and 70g mung beans to the pot and cook with 1/2 teaspoon of salt over medium heat.
• Stir the mixture frequently to ensure the rice and mung beans become creamy. After 15-20 minutes, once the mung beans and rice are fully cooked, turn off the heat.

Preparing and Marinating the Salmon:

• Rinse the salmon with salted water, then rinse it again with clean water and let it drain.
• To eliminate any fishy odor, rub the salmon with a mixture of salt and lemon or soak it in milk for 10 minutes before rinsing. Alternatively, you can use rice wine and ginger to remove the smell by soaking the fish for 10 minutes in the mixture.
• Once the salmon is cleaned, cut it into small cubes and marinate with 1 teaspoon of sugar, 1 teaspoon of seasoning powder, 1 teaspoon of MSG, and 1/2 teaspoon of pepper. Let it sit for 15 minutes.

Preparing the Other Ingredients:

• Wash and chop the spring onions and cilantro.
• Peel and chop the ginger and shallots.

Sautéing the Salmon:

• Heat 1/2 tablespoon of oil in a pan. Add the ginger and shallots and sauté until fragrant.
• Add the marinated salmon to the pan and stir-fry over high heat. Cook until the salmon turns from bright orange to a light gray color, indicating it is cooked through. Remove from heat.

Cooking the Salmon Porridge:

• Heat 1 tablespoon of oil in a pot. Add the remaining ginger and shallots and sauté until golden and fragrant.
• Pour in 1 liter of water and season with 1 teaspoon of sugar, 1.5 teaspoons of seasoning powder, 1/2 teaspoon of MSG, 1/2 teaspoon of ground pepper, and 1 tablespoon of fish sauce. Bring to a boil.
• Once the water boils, add the cooked mung beans and glutinous rice mixture. Stir well and cook over medium heat. Then add the sautéed salmon and mix evenly. Let it cook for 1-2 more minutes until the porridge is thick and well combined.

Final Touch:

• When serving, sprinkle with some chopped spring onions, cilantro, and ginger. The porridge should be thick, fragrant, and smooth. The mung beans should be soft and creamy, while the salmon remains tender and flavorful. The dish is both delicious and nutritious, perfect for any meal.