How to harvest giant oysters to sell at the market - and cook oyster porridge for the kids to eat

Ingredients

• 1 kg Fresh Cá Chay (freshwater fish) (cleaned, scales removed, gutted)
• 2 L Water (for boiling)
• 2 tbsp Kosher Salt (for marinating and seasoning)
• 30 g Fresh Ginger (thinly sliced)
• 3 stalks Green Onions (cut into 2‑inch pieces)
• 2 tbsp Fish Sauce (adjust to taste)
• 1 tsp Sugar (balances saltiness)
• 1 tbsp Lime Juice (adds brightness at the end)
• 2 tbsp Fresh Cilantro (chopped for garnish)
• 300 g Cooked Rice or Vermicelli (to serve alongside)

Instructions

1. Clean and Prepare the Fish

   Rinse the cá chay under cold water, remove scales with the back of a knife, gut the fish, and pat dry. Slice the fish into 3‑4 large pieces for even cooking.

   Time: PT5M

2. Marinate the Fish Overnight (Optional)

   Place the fish pieces in a bowl, sprinkle with 1 tbsp salt, add sliced ginger, and cover. Refrigerate for at least 2 hours or overnight for deeper flavor.

   Time: PT2H

3. Prepare the Broth

   In a large pot, bring 2 L water to a gentle boil. Add the remaining 1 tbsp salt, ginger slices, and green onion pieces. Let simmer for 5 minutes to infuse the broth.

   Time: PT5M

   Temperature: 100°C

4. Cook the Fish

   Add the marinated fish pieces to the simmering broth. Reduce heat to low and cook for 12‑15 minutes, or until the flesh flakes easily with a fork.

   Time: PT15M

   Temperature: 90°C

5. Season the Soup

   Stir in fish sauce, sugar, and lime juice. Taste and adjust salt or fish sauce as needed. Remove the ginger and onion pieces if desired.

   Time: PT3M

6. Serve

   Ladle the hot broth and fish into serving bowls. Garnish with chopped cilantro. Serve immediately with steamed rice or vermicelli on the side.

   Time: PT2M

   Temperature: hot

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

30 g

Fat

10 g

Fiber

1 g