Fish Porridge with Dried Scallop


(Serves 5)

12 cup rice
4 cups water
4 cups chicken stock
12 tsp salt
300 grams fish (large fish, fillet only), diced


Ingredients A
20 grams dried scallop, soaked
40 grams dried oyster
1 inch mature ginger, sliced
10 pcs dried red dates, cored
2 tbsp kei chee (Chinese wolfberries/boxthorn fruit)


Ingredients B
1 tbsp young ginger, peeled and finely slivered
1 tbsp spring onion, chopped
1 tbsp coriander, chopped coarsely
1 tsp sesame oil


  1. Rinse the rice and drain. In a large pot, bring water and chicken stock to a rolling boil. Put in the rice and boil for 5 minutes.
  2. Add in ingredients A and continue cooking under medium heat for 20 minutes, stirring occasionally.
  3. Put in fish. Add salt. And continue to boil for 10 minutes, stirring occasionally.
  4. Turn down the heat and continue simmering until done. Do not cover the pot fully to prevent boiling over.
  5. Stir occasionally to avoid burnt porridge at the bottom of pot. Turn off the heat when done, cover and let stand.
  6. To serve, ladle hot porridge into bowl. Garnish with ingredients B and serve hot.


  • Try red meat or chicken instead of fish.

Nutrient content per serving

Energy : 230 kcal
Fat : 5 g
Protein : 17 g
Zinc : 10 mg

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