Teochew Style Fish and Rice Porridge

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading ... Loading ...

This dish brings me memories of my late dad. He was originally from Shantou, China and came to Singapore and he got married to my late mom in the early fifties. My late mom is a Perenakan and he is a Teochew. So within the household we have many different cultures added together but my late dad will always wanted his rice porridge “Mueh” every single morning but at lunch he would like fish porridge. Well, I was brought up seeing my late dad having this dish over and over every single day. That memory still sits in me. Once in a while I will cook this dish to enjoy. Personally, I do not like any dishes with broth in them.

This dish is very easy to make and all the ingredients are easily available at any national supermarkets and Asian grocery stores. So, give this a try.




1½ pound sea bass/tilapia/snapper/mackerel fillets, thinly sliced

1½ tablespoons light soy sauce

1 teaspoon sesame oil

3 cups overnight cooked rice

¾ gallon (3 liters) water



1½ tablespoons chicken broth granules/3 cubes

Salt and white pepper powder to taste

1½ teaspoons Chinese preserved vegetables (Tang Chye), optional

¾ tablespoon garlic oil (available from grocery stores)



1 thumb-size fresh ginger root, peeled and finely julienned, divided

2 tablespoons fried shallots (store-ready), divided

Extra white pepper powder (optional), divided

½ cup chopped green onions, divided

½ cup chopped cilantro



Combine sliced fish, light soy sauce and sesame oil in a small mixing bowl. Stir until seasoning well coated into the sliced fish. Set aside to stand for 5 minutes.

Meanwhile, heat a pot with water over medium-high heat and bring to a boil. Add the cooked rice and bring back up to a boil. Add the preserved vegetables (Tang Chye) and some julienned ginger. Stir, add the marinated sliced fish. Gently, stir to combine the ingredients and bring to a boil.

Add in the seasoning as listed and gently stir to combine. Heat off. Transfer the rice and chicken broth into a soup bowl enough to hold each portion. Garnish some of the ginger, fried shallots, white pepper powder, green onions and cilantro. If you need more soy sauce/salt you may add now according to your preference.


This entry was posted in Chinese Recipes, Fish and Seafood, Rice and Noodles, Teochew Cuisine. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>