How to catch giant fish in mud puddles to sell - Cooking meat porridge for young children to eat

Ingredients

• 500 g Fresh Catfish (cleaned, scaled, gutted, cut into bite‑size pieces)
• 1 cup Jasmine Rice (rinsed until water runs clear)
• 2 slices Fresh Ginger (peeled, thin slices)
• 2 stalks Scallions (white and green parts separated; greens added at end)
• 1 tablespoon Fish Sauce (for seasoning)
• ½ teaspoon Salt (to taste)
• ¼ teaspoon White Pepper (optional, for mild heat)
• 6 cups Water (filtered or clean tap water)
• 100 g Thinly Sliced Pork (optional) (adds richness; can omit for pure fish broth)

Instructions

1. Prepare the fish

   Rinse the catfish under cold water, remove scales and innards, pat dry, then cut into bite‑size pieces.

   Time: PT5M

2. Rinse and soak the rice

   Place the jasmine rice in a bowl, rinse until the water runs clear, then let soak for 5 minutes.

   Time: PT5M

3. Start the porridge base

   Add the rinsed rice and 6 cups of water to the pot. Bring to a rolling boil over high heat.

   Time: PT5M

4. Simmer the rice

   Reduce heat to low, add ginger slices, and let the mixture simmer, stirring occasionally, until the rice breaks down and the mixture thickens (about 20 minutes).

   Time: PT20M

5. Add fish (and optional pork)

   Gently stir in the fish pieces (and pork if using). Continue to simmer for 10 minutes, or until the fish flakes easily with a fork.

   Time: PT10M

6. Season the congee

   Add fish sauce, salt, and white pepper. Taste and adjust seasoning as needed.

   Time: PT2M

7. Finish with scallions

   Remove the ginger slices, stir in the green parts of the scallions, and let the congee rest off heat for 5 minutes to thicken.

   Time: PT5M

8. Serve

   Ladle the hot congee into bowls and serve immediately. Optional garnish: a drizzle of extra fish sauce or a few fresh cilantro leaves.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

35 g

Fat

5 g

Fiber

1 g