How to Harvest giant River fish to Sell at Market & Cook Yummy porridge for young children

Ingredients

• 1 kg Fresh River Fish (Catfish or Tilapia) (scaled, gutted, and rinsed; keep skin on for steaming)
• 200 g Shrimp (peeled and deveined; optional for extra protein)
• 2 cups Jasmine Rice (rinsed until water runs clear)
• 4 cups Water (for cooking rice)
• 2 tablespoons Fish Sauce (Vietnamese style, light)
• 1 teaspoon Salt
• ½ teaspoon Black Pepper (freshly ground)
• 3 stalks Scallions (thinly sliced for garnish)
• ¼ cup Cilantro (roughly chopped)
• 1 Lime (cut into wedges for serving)
• 2 tablespoons Cooking Oil (vegetable or peanut oil for frying egg)
• 2 Eggs (large, beaten for topping)

Instructions

1. Prepare the Fish

   Rinse the fish under cold water, pat dry, and make 2‑3 diagonal slashes on each side to allow steam to penetrate.

   Time: PT5M

2. Season the Fish

   Rub the fish inside and out with salt, pepper, and 1 tablespoon of fish sauce. Place the shrimp inside the cavity if using.

   Time: PT3M

3. Set Up the Steamer

   Fill a pot with 2‑3 inches of water, bring to a gentle boil, and place the steamer basket on top. Line the basket with parchment or lettuce leaves to prevent sticking.

   Time: PT5M

   Temperature: 100°C

4. Steam the Fish

   Place the seasoned fish in the steamer, cover, and steam for 12‑15 minutes until the flesh flakes easily with a fork.

   Time: PT15M

   Temperature: 100°C

5. Cook the Rice

   While the fish steams, combine rinsed rice and 4 cups water in a saucepan. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes until tender.

   Time: PT15M

   Temperature: 100°C

6. Fry the Egg

   Heat 2 tablespoons oil in a small pan over medium heat, pour beaten eggs, and cook until just set (soft‑scrambled style). Slide onto a plate.

   Time: PT3M

   Temperature: 180°C

7. Plate the Dish

   Fluff the cooked rice onto serving plates, place the steamed fish on top, drizzle remaining fish sauce, garnish with scallions, cilantro, and lime wedges. Add the soft‑scrambled egg on the side.

   Time: PT4M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

45 g

Fat

8 g

Fiber

2 g