Fish and Vegetable Porridge

This fish and vegetable porridge is ideal for people who cannot take salted fish or dried shrimps due to health reasons.

It is also great for women on confinement after childbirth.

Ingredients:

1 cup rice
1 'bawal putih' or white pomfret
2 cm ginger
1 teaspoon oil
1 small carrot
2 cabbage leaves
salt and pepper to taste
2 stalks spring onions

Method:

Remove bones from fish. Slice fish meat and season with salt, pepper and oil. Dice carrot and cabbage. Slice ginger finely.

Boil rice in enough water to form a soft consistency. Normally, 10 times the volume of water compared to the rice is necessary.

When the water boils, slow down the heat. Add ginger strips. When the porridge is cooked, add carrots and cook for 5 minutes. Then add the cabbage and fish and cook for a further 5 minutes. Serve after garnishing with sliced spring onions.