5 fish porridge menus Full, delicious, easy on the stomach. Fragrant in the morning

  1.           Breakfast is considered an important meal that provides energy to the body. If anyone is bored with the same old pork porridge, why not try making fish porridge ? You can make it yourself and add as much fish as you want. Start by simmering the soup until fragrant. Add the white, fluffy, bouncy fish and cooked jasmine rice. Taste as desired. Finish with a sprinkle of spring onions, coriander, and fried garlic. Serve hot, filling and delicious without being heavy on the stomach. Guaranteed to please everyone in the house. Today, Kapook.com would like to present a menu of fish porridge with various recipes, such as grouper fish porridge. Dory Fish Porridge and sea bass porridge Whoever likes this recipe…go ahead and try it.

Fish porridge recipe

1. Grouper fish porridge

          Grouper fish porridge A menu of soft fish meat with a mellow soup recipe. Comes with a method for boiling beautiful rice grains, a recipe from Khun Moken Noi, a member of Pantip.com website. Catch red grouper and boil it in fragrant soup. Finally, sprinkle with fried garlic, celery, and scallions and serve. Or add soybean paste dipping sauce to increase the deliciousness.

Ingredients for Grouper Fish Porridge

  1. Grouper
  2. young galangal
  3. coriander root
  4. garlic
  5. dried shrimp
  6. dry ink
  7. salt
  8. soy sauce
  9. Ros Dee 1 teaspoon
  10. Jasmine rice
  11. black pepper
  12. Fried garlic
  13. celery
  14. spring onion
  15. pickled chilli
  16. cayenne pepper

How to make grouper fish porridge

  1. Take the red grouper and wash it clean. Then cut into pieces as you like and prepare.
  2. Heat a pot of water until boiling, add coriander roots, dried shrimp, and dried squid. Season with salt, soy sauce, and seasonings. Boil over low heat until the squid and shrimp are soft.
  3. Continue boiling the soup, add jasmine rice, ground galangal and celery and bring to a boil. Then add the grouper meat and boil until cooked.
  4. Scoop into a bowl, add pepper, sprinkle with fried garlic, celery, and scallions as you like. Eat with soybean paste dipping sauce for even more deliciousness.

2. Dory fish porridge

          Dory Fish Porridge Breakfast is easy to make, the soup is clear and delicious. Plus a technique for scalding the fish so it doesn’t get fishy, ​​a recipe from Mae Phueng Kitchen, Bee happy kitchen. This recipe uses chewy, bouncy white fish meat, boiled with steamed rice until soft, not mushy, topped with a mellow soup. Top it off with some fried garlic and pepper. Just this makes my stomach feel full and comfortable.

Ingredients for Dory Fish Porridge

  1. Dory fish 300-500 grams
  2. 1/2 teaspoon salt
  3. 1 cup of steamed rice
  4. spring onion
  5. coriander

How to make Dory Fish Porridge

  1. Start making clear soup. By setting a pot of water to boil until it boils. Put all the seasonings in.
  2. Make fried garlic By setting a pan and putting oil in it. Add garlic and fry over low heat. Fry until golden and crispy.
  3. When the soup boils, add 1 cup of steamed rice or according to the amount eaten. Spoon off the foam to keep the soup clear.
  4. Then add the dory fish. Serve hot, sprinkled with fried garlic, scallions and coriander.

How to poach Dory fish so it doesn’t get fishy

Put water in the pot Add salt to quench the fishiness. When the water starts to get hot, add the dory fish and blanch until the water is boiling. To make the meat bouncy, clean and without a fishy smell Wash it with normal or cold water.

3. Sea bass porridge

           Sea bass porridge The fish meat is soft and bouncy. With delicious fragrant soup We start by boiling sea bass in a mellow, fragrant soup. Then sprinkle with fried garlic, celery and scallions and serve deliciousness. You can add soybean paste dipping sauce to increase the spiciness and aroma as you like.

Ingredients for sea bass porridge

  1. sea ​​bass
  2. young galangal
  3. coriander root
  4. garlic
  5. dried shrimp
  6. dry ink
  7. salt
  8. soy sauce
  9. Ros Dee 1 teaspoon
  10. Jasmine rice
  11. black pepper
  12. Fried garlic
  13. celery
  14. spring onion
  15. pickled chilli
  16. cayenne pepper

How to make sea bass porridge

  1. Wash the sea bass thoroughly. Cut into pieces as you like and set aside.
  2. Make the soup by heating a pot of water until it boils, add coriander roots, dried shrimp, and dried squid. Season with salt, soy sauce, and seasonings. Continue to boil over low heat until the squid and shrimp are soft.
  3. Add jasmine rice, ground galangal, and tangerine and bring to a boil. Scoop into a bowl. Then add sea bass meat and boil until cooked. Spoon over rice, pour over soup, add pepper, sprinkle with fried garlic, celery, and scallions as you like. Eat with soybean paste dipping sauce. delicious

4. Fish and shrimp porridge

           Beautiful colored butterfly pea porridge add fish and shrimp Topped with sweet and fragrant pork bone soup. Recipe from Ms. Panda-chan, a member of Pantip.com website. Breakfast menu is easy to make. Unusual appearance Catch fish and shrimp boiled in rich pork bone broth. Put the seasonings tightly, sprinkle with fragrant fried garlic and ground pepper. Whoever adds a little hard-boiled egg will make the bowl even more delicious.

Ingredients: Fish and shrimp porridge

  1. Butterfly pea flowers with double petals, 8-9 flowers
  2. 500 milliliters of hot water
  3. 100 milliliters of water
  4. 150 grams of rice
  5. Boiled shrimp and boiled fish

Ingredients: pork bone soup

  1. Pork bones 250 grams
  2. 1 liter of water
  3. 3/4 tablespoon salt flowers
  4. 1/2 teaspoon ground pepper
  5. 1 teaspoon sugar
  6. celery
  7. set celery

How to make fish and shrimp porridge

  1. Boil butterfly pea flowers in a pot. Then use the butterfly pea juice to cook rice. You will have beautiful colored butterfly pea flower rice ready.
  2. Set a pot of water to boil until it boils. Add pork bones to boil. (Keep scooping out the bubbles.) Season to make it a little salty and a little sweet as you like. Then boil for about 10-15 minutes.
  3. Put the butterfly pea rice and prepared boiled fish and shrimp into a bowl. Sprinkle with fried garlic, celery and set celery and serve.

5. Chaturamit Khao Tom

          Chaturamit Rice Porridge Soft breakfast menu With a bowl full of ingredients, the recipe from Health & Cuisine magazine starts with adding steamed rice, millet, and sweet potatoes to boil with sweet soup. Mix with proteins such as fish, shrimp, crab and add vegetables as you like. Garnish with chopped radishes stir-fried with ginger and galangal to enhance the aroma. Both are delicious and have many benefits.

Ingredients for Chaturamit Rice Porridge

  1. 1 cup of steamed rice
  2. 30 grams of steamed crab meat
  3. 4 peeled shrimp
  4. 60 grams of boiled grouper fish
  5. 60 grams of boiled sea bass meat
  6. 30 grams of boiled millet
  7. Raw sweet potato, peeled and diced, 60 grams
  8. 30 g diced carrots
  9. 3 tablespoons dried shiitake mushrooms, soaked in water until soft, diced
  10. 3 tablespoons diced broccoli
  11. Set aside 1 tablespoon of chopped celery.
  12. 3 tablespoons minced garlic
  13. 1-2 teaspoons ground pepper
  14. 2 tablespoons soy sauce
  15. 3 cups pork bone broth or chicken broth
  16. sliced ​​celery For garnish 2 teaspoons
  17. Chopped ginger, for garnishing as desired
  18. 4 tablespoons chopped ginger
  19. 1 tablespoon chopped radish
  20. 1 teaspoon finely pounded galangal
  21. 1 tablespoon oil for frying

How to make Chaturamit rice porridge

  1. Stir together the ingredients for sprinkling on the rice porridge until fragrant. Scoop up and set aside.
  2. Ladle soup into pot Raise the heat to medium until boiling. Add sweet potatoes, millet, carrots, broccoli, shiitake mushrooms and season with soy sauce. Put in the celery. Then put in the steamed rice. 
  3. Wait until it boils, then add fish, shrimp, and crab meat, followed by a sprinkle of pepper. Then scoop into a bowl and sprinkle 1 tablespoon of celery, sliced ​​ginger, and the stir-fried portion over the boiled rice before scooping and serving.

 

 

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