| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
Why I Love Singaporean Fish Porridge with Century Egg
I’ve always held a deep appreciation for the way flavors from various parts of the world have the power to amalgamate into something truly spectacular. There’s a particular recipe from the cultural melting pot of Singapore that I hold dear to my heart: Fish Porridge with Century Egg. This dish captures the essence of Singaporean cuisine: a blend of different cultural influences brought together to create a unique, comforting taste.
Influences and Inspirations
While I personally immerse myself in the flavors of the Pacific Northwest and my Japanese heritage, I often find myself inspired by the culinary prowess of world-renowned chefs who, too, venture beyond their roots. One such chef is Fuschia Dunlop, an authority on Asian cuisine. Her work to demystify the complexity of flavors in Asian dishes and make them accessible in any kitchen was key in transcending my understanding while I was exploring Singaporean cuisine.
A Blend of Flavors
Fish Porridge with Century Egg serves as a comforting bridge between the different cultures that influence Singaporean cuisine. The creaminess of the porridge, the richness of the fish, and the unique taste of the century eggs merge to create an extraordinary gastronomic experience.
With its origins in Southeast Asian cuisine, this dish shares similarities with a Filipino dish known as Lugaw. Lugaw is a type of congee that was brought to the Philippines by Chinese immigrants, just as Fish Porridge has its roots in Chinese cuisine.
You could pair this porridge with something refreshing, like a cucumber or mango salad. The tangy, crunchy, and summery flavors of the salads would offer a delightful contrast that complements the creamy warmth of the porridge. Alternatively, it could work extremely well with a spicy dish, such as Sambal Stingray. The heat from the stingray would be excellently offset by the soothing porridge.
In the end, the beauty of Fish Porridge with Century Egg lies in its adaptability. You can pair it with a multitude of dishes, making it a fantastic addition to any menu. Singaporean cuisine, just like my hometown of Seattle and my native Japan, carries a culinary history worth exploring, and this dish is an excellent starting point.
What You’ll Need
- 1.5 cups of uncooked rice
- 4 cups of water
- 2 large fish filets (tilapia, red snapper, or similar)
- 2 century eggs
- 1.5 tablespoons vegetable oil
- 2 cloves garlic, finely chopped
- 1 small thumb size ginger, thinly sliced
- 1.5 tablespoons light soy sauce
- 1 tablespoon fish sauce
- Salt to taste
- Pepper to taste
- 3 green onions, thinly sliced
- A handful of fresh cilantro, chopped
- 2 red chili peppers, sliced (optional)
Method
Step One
Wash and soak the uncooked rice in water for at least 30 minutes. After soaking, drain the water.
Step Two
In a large pot, heat the vegetable oil over medium heat. Add the chopped garlic and sliced ginger, and sauté until fragrant.
Step Three
Add the soaked and drained rice to the pot, and stir to coat the rice in the oil. Cook for about 2 minutes, stirring occasionally.
Step Four
Pour in 4 cups of water into the pot. Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer. Stir occasionally to prevent the rice from sticking to the bottom.
Step Five
Season the fish filets with salt and pepper. Once the rice has been simmering for about 20 minutes and the porridge starts to thicken, gently place the fish filets into the pot.
Step Six
Continue to simmer the porridge, uncovered, on low heat until the fish is fully cooked and the rice is at your desired consistency.
Step Seven
While the porridge is simmering, carefully peel and slice the century eggs. Set them aside.
Step Eight
When the fish is fully cooked, use a fork to break it into flakes. Stir in the light soy sauce and fish sauce.
Step Nine
Add the sliced century eggs into the pot, gently stirring to mix them into the porridge.
Step Ten
Adjust the taste by adding more salt if needed.
Step Eleven
Serve the fish porridge hot, garnished with chopped green onions, fresh cilantro and sliced red chili peppers.
