Delicious Crucian Carp Porridge

The fins and scales of the fish are tightly attached to the body and are not missing scales. The eyes of a fresh fish will be bright, clear, not protruding outwards, but should be slightly concave. The gills should be bright red. The fish meat should be firm and have good elasticity.

You should choose fresh green bunches of Vietnamese coriander, with smooth and small leaves, intact and not crushed or yellowed. You should open the inside of the bunch to observe, if the inside is dry, not soggy, and has no slimy liquid, then you can choose to buy.

Ingredients for 4 people :

- Crucian carp 1 kg;

- 100 gr rice;

- 200 gr Vietnamese coriander; 1 tablespoon fish sauce; A little common spices (salt/ MSG/ seasoning powder).

How to prepare:

Clean the scales of the crucian carp, cut off the fins, remove the intestines, then wash with water and drain before processing.

Use salt to rub all over the fish, rinse with water to effectively remove the fishy smell from the fish meat.

Or: Soak the fish in rice water for about 15 minutes, the rice water helps remove the fishy smell. You can also soak the fish in water mixed with a little lemon juice and salt for about 5 - 10 minutes, rinse and the fishy smell will also disappear.

Marinate the fish with 1 tablespoon fish sauce, 1 teaspoon seasoning powder, 1 teaspoon MSG, a little salt, mix well and let stand for about 15 minutes to help the fish absorb the flavor.

Wash the Vietnamese coriander, remove old or yellow leaves. Leave in a basket to drain, then chop finely.

Put a pot of water on the stove, boil the water over high heat. Rinse 100g of rice and put it in the pot, stir constantly so the rice does not stick to the bottom of the pot.

Cook until the water boils again and the porridge grains are evenly split, add more water if the porridge is too thick.

When the porridge boils and the grains expand, add the fish to the pot and continue cooking over high heat for about 5-10 minutes until the fish is fully cooked, then turn off the heat. Add Vietnamese coriander and enjoy.

The porridge has the natural sweetness of fresh crucian carp, the fish meat is soft and delicious, slightly chewy. Served with fragrant Vietnamese coriander, it helps to completely remove the remaining fishy smell of the fish.

If you are afraid that the fish still has a fishy smell, you can fry the fish until both sides are slightly golden brown, then add it to the porridge pot to cook together.

If you cook porridge for your baby, boil the fish first, then separate the fish meat, stir-fry it with shallots until fragrant, then add it to the porridge last to keep the delicious taste of the fish meat. Depending on taste, add chili and green onions to enhance the flavor of the dish.

Note: To make the porridge softer and tastier, you should soak the rice for about 1-2 hours before cooking. Before soaking the rice, you need to wash the rice thoroughly to remove sand and dirt on the rice.

In addition to soaking the rice, you can wash the rice and drain it, then put it in a pan and stir-fry it evenly over low heat until the rice grains turn golden brown, then start cooking. The roasted rice grains will help the porridge to be evenly spread, look more beautiful and taste better.

To make the porridge perfectly soft and not too thick or too thin, you can adjust the water ratio to 1:4 or adjust it according to your family's preferences and tastes.

During the cooking process, remember to stir the porridge evenly at least every 10 minutes and cook over medium heat, otherwise the rice will settle to the bottom of the pot and burn the porridge.

You can use sticky rice mixed with regular rice so that the porridge when cooked will be soft, delicious and not boring to eat.

According to giadinh.suckhoedoisong.vn

Source: https://baokhanhhoa.vn/doi-song/am-thuc/202506/mon-chao-ca-diec-ngon-393323a/