IntroThis is an easy recipe using dried seafood to make a seafood porridge.
- 100 Grams (3.5 ounces) Rice
- 50 Grams (1.75 ounces) Dried squids
- 50 Grams (1.75 ounces) Dried whitebait/silverfish
- 50 Grams (1.75 ounces) Dried shitake mushroom
- Sesame Oil to taste
- Salt and pepper to taste
- Fresh coriander leaves and spring onion to garnish
Soak the shitake mushrooms until soft. Then cut into small pieces.
Soak and wash the dried whitebait / silverfish.
Wash the rice 2-3 times.
Add in 1.5 Liters (or 6 and 1/3 cups) of boiled water and soak the rice for 30 minutes.
Add in the shitake mushrooms.
Heat the pan and fry the washed dried squid.
Fry until the squid is dry and fragrant.
Add the squid into the rice.
Cook in the rice cooker for 1.5 hours.
Serve with sesame oil, coriander leaves and spring onion (optional).
Now that you have learned how to make seafood porridge, please be sure to view these other seafood recipes.
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